| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
Italian |
Vegetables, Ethnic, Italian |
4 |
Servings |
INGREDIENTS
| 4 |
|
Leeks; cleaned |
| 1 |
|
Onion |
| 3 |
tb |
Oil |
| 4 |
sl |
White bread; cubed |
| 1/4 |
c |
Milk |
| 2 |
tb |
Flour |
| 1 |
|
Egg |
|
|
Salt and pepper to taste |
|
|
Oil for frying |
INSTRUCTIONS
Clean leeks very well. Cook in boiling salted water until soft and tender.
Drain well and grind or puree. Saute fine chopped onion in oil. Add leeks,
bread which has been soaked in the milk and squeezed dry , flour, seasoning
and egg. Shape into small balls and press to flatten. Fry in hot oil on
both sides.Note: you may need more or less flour to make the right
consisitency .
Posted to JEWISH-FOOD digest by Nancy Berry <nlberry@prodigy.net> on Sep
20, 1998, converted by MM_Buster v2.0l.
A Message from our Provider:
“God loves each of us as if there were only one of us. #Augustine”