Name: Leek Fritters (Keftes de Prasa)
Yield: Makes about 16 fritters; serves 6 to 8
Ingredients: 4 matzohs or slices rustic bread; 3 eggs, lightly beaten; 1 ½ teaspoons salt, plus more to taste; ½ teaspoon freshly ground black pepper; 3 pounds leeks (12 small, 8 medium, or 4 very large); lemon wedges; ½ cup chopped walnuts (optional); olive or vegetable oil for deep-frying; matzoh meal, as needed

Preparation info

Makes about 16 fritters; serves
6 to 8

Difficulty
Medium

Appears in

Sephardic Flavors

By Joyce Goldstein

Published 2000

About

Both Gilda Angel and Méri Badi suggest serving leek fritters for Rosh Hashanah. Matzoh meal in the recipe makes them a good choice for Passover as well. And, of course, because they are fried they would be ideal for Hanukkah. The mixture of leeks, bread, and eggs also can be baked as a gratin. This baked version, called prasifutchi, can be thickened with potatoes instead of bread or matzoh.