Leek Fritters
Leek Fritters
Leek fritters are very popular in Syrian and Israeli cuisine. They are traditionally served with lemon wedges and are garnished with parsley. The fritters are typically prepared vegetarian, but you may see these with ground beef in recipes as well. The leeks can be interchangeable with other vegetables such as spinach or potatoes; the other ingredients being the base of the recipe.There are 2 possible ways to prepare these leek fritters. The leeks can be boiled as detaied below, or they can be sautéed in vegetable oil over medium heat for 15 minutes. This preparation will give the fritters a different texture and add more calories. But that’s not a bad thing. If boiling them, it is important to squeeze out as much water as possible after the leeks cool. They hold a lot of water. If you don’t squeeze it out, you will have a hard time forming your leek dough.
Ingredients
- 3 large leeks sliced 1/4” thick, washed and rinsed in cold water
- 2 cups breadcrumbs
- 3 large eggs
- 1 tsp salt
- 1 tsp Aleppo pepper
- 1/2 tsp allspice
Instructions
- Bring a large pot of water to a boil. Add in the leeks and boil for 30 minutes.
- Strain and let cool. Squeeze out as much water as you can.
- Mix all of the ingredients together. The fritters dough should be firm.
- Form into 8 patties.
- Coat the patties in breadcrumbs.
- Heat up 1/4” deep cooking oil in a large sauté pan over medium high heat. Add the fritters to the pan, making sure to not overcrowd.
- Cook for 3-4 minutes a side. Drain grease on paper towels.
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