eSefarad Noticias del Mundo Sefaradi
Ingredients
500g (1lb 2oz) young leeks, ends trimmed and dark green tops discarded- 1 medium onion, peeled
- 300g (10½oz) potatoes, peeled and quartered
- 2 eggs, lightly beaten
- 3 tbsp finely chopped flat-leaf parsley ?(use leaves and tender stems)
- 1 tbsp finely chopped tender celery leaves
- 1 tbsp finely chopped fresh dill
- sea salt and finely ground white pepper
- 2 tbsp dried breadcrumbs or matza cake meal
For shallow-frying:
vegetable or grape-seed oil
Remove the outer layer of the leeks, cut in half lengthways and across into chunks. Wash thoroughly.
Put the leeks, whole onion and potatoes in a pan of generously salted cold water. Bring to a boil. Cover, reduce the heat and simmer for 30 minutes or until tender. Drain in a colander and let the vegetables cool. Place in a tea towel and twist the tea towel tightly, squeezing out excess liquid.
Blitz the leeks, onion and potatoes in a food processor, pulsing a few times until combined, while still retaining some texture. Do not purée. In a large bowl, combine the leek-potato mixture with the eggs, parsley, celery leaves and dill. Season with salt and pepper. Stir in as much breadcrumbs or matza meal as necessary to make a mixture that holds its shape. Cover with plastic wrap and chill in the fridge for 30 minutes.
Shape the patties: With a small bowl of water nearby, dampen your hands and shape the mixture into round patties, about 5cm (2in) wide and 1.25cm (½in) thick. Place on a tray lined with plastic wrap.
Heat 1.25cm (½in) oil in a large frying pan over a medium-high heat. When the oil is hot, but not smoking, gently drop 4–5 fritters in the oil and fry for 3–4 minutes on each side. Lower the heat if they are browning too quickly so that they cook through but do not burn. Add more oil as necessary. Scoop out with a slotted spoon and drain on paper towels.
Serve hot or at room temperature with a fresh tomato sauce or garlic dip.
Fuente: Stella’s Sephardic Table book
