| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Vegetables | Chef, On, A, Shoestring | 1 | servings | |
INGREDIENTS
| 2 | Leeks; split in half | |
| ; lengthways and well | ||
| ; rinsed | ||
| 2 | Eggs; beaten | |
| 1 | pk | Fine matzo meal |
| Salt and freshly ground black pepper | ||
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Ground cinnamon |
| Vegetable oil for frying |
INSTRUCTIONS
In a large frying pan half filled with water, over high heat, boil leeks until just tender, 5-7 minutes. Drain under cold running water. On a chopping board, chop leeks finely. Squeeze in a clean tea towel to remove any excess liquid. Remove to a large bowl. Stir in the beaten eggs , matzo meal, salt and pepper to taste, thyme and cinnamon until blended. The batter should be soft enough to drop, add a little more matzo meal or water if necessary. In a large deep frying pan, heat enough oil to cover the fritters. Drop tablespoons of the mixture into the hot oil and cook until the underside is browned, 2 minutes. Turn and cook until the other side is browned, 1 minute longer. Drain and serve. DISCLAIMER(c) Copyright 1996 - SelecTV Cable Limited. All rights reserved. Carlton Food Network http://www.cfn.co.uk/ Posted to CHILE-HEADS DIGEST V4 #, converted by MM_Buster v2.0l.
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