| 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.
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