Guest guest Posted April 2, 2001 Report Share Posted April 2, 2001 See notes for a lower fat version. You can probably also bake these patties using just a little oil. * 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 " - - - - - - - - - - - - - - - - - - - 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 Quote Link to comment Share on other sites More sharing options...
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