PASSOVER: Keftes de Prasa (Leek fritters, Sephardic)

[Guest guest]

I thought I sent this earlier today, but it doesn't seem to have gone through.

At least *I* didn't get it from the list. My apologies if anyone gets this

twice.

 

See notes below for a lower fat version. I don't see why the patties couldn't

also be " oven-fried " with alot less oil.

 

Miriam

 

 

* Exported from MasterCook *

 

Keftes de Prasa

 

Recipe By :Joyce Goldstein

Serving Size : 16 Preparation Time :0:00

Categories :

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 lbs. leeks , white and light green parts

4 matzohs

3 eggs -- lightly beaten

1 1/2 teaspoons salt -- or more to taste

1/2 teaspoon freshly ground black pepper

1/2 cup chopped walnuts -- optional

1 cup matzoh meal

oil for deep frying

lemon wedges

 

Cut the leeks in half lengthwise and then cut crosswise into 1/2 inch pieces.

Soak in cold water and drain well. You should have about 6 cups.

 

Place the leeks in a saucepan and add enough water to cover. Bring to a boil.

Cover, reduce heat to low, and simmer about 20 minutes until the leeks are very

tender. Drain well, squeezing to remove any excess moisture. You should have

about 2 cups.

 

Place the matzohs in a medium bowl, add enough water to cover and set aside to

soak until soft. Drain well, squeezing to remove any excess moisture.

 

In a large bowl, combine the leeks and soaked matzoh with the eggs, salt, pepper

and walnuts, if using, and mix well. If the mixture seems too moist, add enough

of the matzoh meal to hold it together. Form the mixture into patties that are

about 2 inches in diameter and 1/2 to 3/4 inch thick.

 

In a large pot, pour enough oil to reach a depth of 1 inch. Heat over medium

high heat until it registers 350 degrees. Have a plate lined with a paper towel

ready.

 

Place the remaining matzoh meal on a plate. Place the patties on the plate,

turning to coat both sides. Shake to remove any excess meal.

 

Fry the patties, working in batches, until they are golden on both sides about 6

to 8 minutes total. Using tongs or a slotted spoon, transfer the patties to the

plate lined with paper towels to absorb the excess oil. Season with salt and

serve immediately with lemon wedges.

 

Description:

" Leek Fritters (Sephardic) "

Source:

" Sephardic Flavors: Jewish Cooking of the Mediterranean "

 

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Per serving: 69 Calories (kcal); 3g Total Fat; (41% calories from fat); 3g

Protein; 7g Carbohydrate; 35mg Cholesterol; 210mg Sodium

Food Exchanges: 1/2 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat;

0 Other Carbohydrates

 

NOTES : If you prefer not to fry these, the leek-matzoh-egg mixture can be baked

as a gratin.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0