Recipe Archives->Vegetables->Leek Fritters 01

Fried Leek Cakes With Horseradish Mayonnaise (Sephardic)
Makes 12 to 20 fritters, depending on size.

3 pounds leeks
10 scallions, diced
4 sheets matzo
3 eggs, lightly beaten
Salt and freshly ground black pepper to taste
1/2 cup chopped fresh Italian parsley, patted dry 
Cake meal (finely ground matzo meal), for coating
Additional eggs, beaten, for coating
Matzo meal, for coating
Vegetable oil, for frying
Lemon wedges, to serve
Horseradish Mayonnaise

Cut off and discard the roots and green parts of the leeks. Cut the
remaining leek whites in half, lengthwise, then slice across into
small pieces. Soak in cold water to get rid of the grit. Rinse well.
You'll have about 6 cups diced leeks. Bring the leeks to a boil in
lightly salted water. Reduce heat, simmering until the leeks are
very soft, about 20 minutes. Drain, cool and squeeze all the water
out. At this point, you'll have about 2 cups cooked leeks. Add the
diced scallions to the leeks. Soak the matzo in water very briefly,
just to soften. Squeeze the moisture out.  Mix with the leeks, eggs,
salt, pepper and parsley. Form the mixture into fritters. Dip each
fritter in seasoned cake meal, then seasoned beaten eggs and finally
seasoned matzo meal. Heat oil to the depth of about 1 inch in a
skillet, and fry patties until golden brown on both sides, turning
once and being careful not to crowd the pan. Transfer to paper
towels to drain. Serve with lemon wedges and Horseradish Mayonnaise.
These can be cooked ahead of time and frozen. Defrost and crisp in
a 350-degree oven until hot.


Horseradish Mayonnaise

1 cup mayonnaise
2 to 3 tablespoons prepared white horseradish, to taste
1 tablespoon lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons chopped fresh Italian parsley

In a small bowl, mix all the ingredients together.

Printable version: leek-fritters01.txt.