Skip to main content

Leek Fritters

March 25, 2010 by Lesley W

These crispy fried morsels are best served room temperature, with a good squeeze lemon juice and a sprinkling of salt and freshly grated nutmeg. Matzo meal, a traditional Jewish ingredient, is used in these fritters: it is made from crumbled matzo, an unleavened bread, similar to water biscuits. Matzo meal is used in a similar way to breadcrumbs, which can also be used to make these fritters.

Leek Fritters

Serves four

Ingredients:

4 large leeks, total weight about 1 kg/2 /1/4lb, thickly sliced
120-175ml/4-6fl oz/1/2-3/4cup coarse matzo meal
2 eggs, lightly beaten
Olive or vegetable oil, for shallow frying

Method:

1. Cook the leeks in salted boiling water for 5 minutes, or until just tender and bright green. Drain well and leave to cool.

Leek Fritters Leek Fritters

2. Chop the leeks coarsely. Put in a bowl and combine with the matzo meal, eggs and seasoning.

Leek Fritters

3. Heat 5mm/1/4in oil in a frying pan, using two tablespoons, carefully spoon the leek mixture into the hot oil. Cook over a medium-high heat until golden brown on the underside, then turn and cook the second side. Drain on kitchen paper. Add more oil if needed and heat before cooking more mixture. 
 

Leek Fritters | BingChef