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.
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
1. Cook the leeks in salted boiling water for 5 minutes, or until just tender and bright green. Drain well and leave to cool.
2. Chop the leeks coarsely. Put in a bowl and combine with the matzo meal, eggs and seasoning.
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.