Name: Leek Croquettes from Rhodes
Yield: Yield: 6 to 8 Servings
Cuisine: Greece
Ingredients: Olive or canola oil, for frying; 1 slice seedless rye, semolina, light sourdough, challah, or other flavorful bread, crust discarded, bread torn into pieces (about ¾ cup); Salt; 1 medium-large russet (baking) potato or about ½ pound other nonwaxy potatoes, such as Yukon gold, scrubbed but left unpeeled; lemon quarters; 4 medium leeks (about 1½ pounds), trimmed, washed free of sand, white and pale green parts, coarsely chopped (about 3 cups); 2 large eggs, beaten; freshly ground black pepper; 2 tablespoons chopped fresh dill

Preparation info

Yield:
6 to 8
Servings

Difficulty
Easy

Appears in

Jewish Holiday Cooking

By Jayne Cohen

Published 2008

About

Nicknamed the People of the Book, Jews since ancient times have thrived on inventive word play, coaxing enough meaning from words and numbers to poach old Humpty Dumpty with envy.

Rosh Hashanah, for instance, celebrates the pun in the prayers recited at the evening meal over many of the symbolic foods. On this solemn holiday, blessings in Hebrew and the many languages of the Diaspora reflect a rather humorous tickling of words. Who cannot see the twinkling in the ey