KEFTES DE PRASA

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Leek Fritters

The mixture of leeks, bread and eggs also can be baked as a gratin.

Some add minced soya to make leek- " meat " balls. This baked version in

the recipe , also called prasifutchi, can be thickened with potatoes

instead of bread or matzoth, something you can find very often in the

recipes from the Romianotes (Jews from Greece).

 

3 pounds leeks (12 small, 8 medium or 4 very large)

4 Matzoth or slices rustic bread, or two medium cooked potatoes,

peeled and mashed

3 eggs, lightly beaten

1 1/2 teaspoons salt, plus more to taste

1/2 teaspoon freshly ground pepper

1/2 cup chopped walnuts (optional)

2 gloves garlic, minced (or more to taste)

Matzo meal, as needed

Olive oil for deep-frying

Lemon wedges

 

 

 

Cut away the roots and most of the green part from the leeks and

discard. Peel away the loose layers, cut the leeks in half

lengthwise, and then cut crosswise into 1/2-inch-wide pieces.

Soak them in a sink full of cold water, swish them around to loosen

any dirt, remove with a slotted spoon, drain, rinse one more time or

until perfectly clean, and drain well in a colander.

You will have about 6 cups chopped leeks.

Put them into a saucepan with lightly salted water to cover, bring to

a boil over high heat, reduce the heat to low, and simmer until the

leeks are very tender, about 20 minutes.

Drain well and squeeze out any excess moisture. You will have about 2

cups cooked leeks. Soak the matzoth or bread slices (remove the

crusts) in water and squeeze dry.

 

In a large bowl, combine the leeks, soaked matzoth or bread (or

mashed potatoes), eggs, 1 1/2 teaspoons salt, pepper, garlic and the

nuts, if using. Mix well, and if the mixture seems too moist, add

matzo meals until it holds together. You may need a bit more salt.

Form the mixture into patties about 2 inches in diameter and 1/2 to

3/4 inch thick.

 

Pour oil to a depth of about 1 inch into a large frying pan or wok

and heat to 350 till 375 F.

Meanwhile spread some matzo meal on a plate and dip the patties in

it, coating both sides and tapping off the excess.

When the oil is hot, add the patties, in batches, and fry, turning

once, until golden on both sides, 6 to 8 minutes total. Using a

slotted spatula or tongs, transfer to paper towels to drain briefly.

Sprinkle with salt and serve piping hot with lemon wedges.

 

Variation:

To make spinach fritters, use 3 pounds spinach, stems removed,

wilted, drained, squeezed dry, and finely chopped, or 3 packages (10

ounces each) frozen, chopped spinach, thawed and squeezed dry, for

the leeks.

If you like, add 1 onion, finely chopped and sauteed and some grated

nutmeg and omit the walnuts.

The fritters can be fried ahead and be kept warm in your oven or be

reheated in a light tomato sauce.