“At the entrance to Grandma Rachel’s house in Ramat Gan, there was always a box full of leeks waiting before Passover,” recalls Karni Tomer. “It was a whole ritual, after Grandma cleaned them well, she would go to the neighbor’s house to grind them in his sophisticated meat grinder.”
Click and enter the Tomer Family kitchen
Ingredients for Passover Leek Fritters
- 5 leeks white part only, halved lengthwise and Bring a large pot of water to a boil.cleaned well
- water as needed
- 2 eggs
- 6 tablespoons matzo meal
- Salt
- ground black pepper
- oil for frying
For serving
- lemon juice
- yoghurt optional
Instructions
Prepare the Fritters:
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1. Bring a large pot of water to a boil. Add the cleaned leeks. Cook for about 30 minutes, until softened. Drain the leeks and cool.
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2. Chop or grind in a food processor and transfer to a bowl.
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3. Add the eggs and matzo meal. Season with salt and black pepper and mix well to a uniform and moist (but not wet) mixture.
Fry and Serve:
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4. Heat oil in a wide pan. Form round, flattened fritters between your hands and fry on both sides until golden. Remove from the pan and transfer to a plate lined with paper towels.
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5. Serve with lemon juice and yogurt (optional).
During the rest of the year, substitute the matzo meal with bread crumbs.