Ejjeh B'Kerrateh (leek fritters)

Method12 steps · about 55 min

1. 1

   Step 1: Wash the leeks (4) well to remove dirt.

   Uses 4 leeks

2. 2

   Step 2: Cut off and discard the green parts, roots and outer leaves.

   Uses washed leeks

3. 3

   Step 3: Cut the leeks into thin slices and place in a large bowl of cold water. Change the water several times. Drain well.

   Uses trimmed leeks

4. 4

   Step 4: Place the leeks in a saucepan with water to cover.

   Uses sliced washed leeks

5. 5

   Step 5: Cover and boil until tender, about 30 minutes. Drain and set aside until leeks are cool enough to be handled.

   Boil until tender · 30 minUses leeks in cooking water

6. 6

   Step 6: Take handfuls of cooked leeks and squeeze out as much liquid as possible.

   Uses boiled drained leeks

7. 7

   Step 7: In a large bowl, combine the cooked leeks, ½ cup breadcrumbs or matzo meal, eggs (3), optional ground beef (1 lb), Aleppo pepper (1 teaspoon) and allspice (½ teaspoon). Season with salt (to taste) and pepper (to taste).

   Uses squeezed cooked leeks · ½ cup breadcrumbs or matzo meal · 3 eggs · 1 lb ground beef, if using · 1 teaspoon Aleppo pepper · ½ teaspoon ground allspice · Salt (to taste) · Pepper (to taste)

8. 8

   Step 8: The mixture should be thick enough to form patties. If the mixture is too runny, add bread crumbs, a tablespoon at a time until the mixture is easy to handle.

   Uses leek fritter mixture · additional breadcrumbs, a tablespoon at a time as needed

9. 9

   Step 9: Form patties of about 3 inches diameter and ½ inch thick.

   Uses leek fritter mixture

10. 10

    Step 10: Dip patties in the remaining bread crumbs and fry in hot oil until golden, about 2 to 3 minutes per side.

    Uses shaped leek patties · remaining breadcrumbs for coating · Vegetable oil (for frying)

11. 11

    Step 11: Drain on paper towels.

    Uses fried leek fritters

12. 12

    Step 12: Serve hot with lemon.

    Uses drained leek fritters · Lemon (for serving)