1 kg Leeks , halved lengthwise
-and washed well
2 Eggs, beaten
30 g Fine matzoh meal, at least,
-possibly more
1/2 ts Dried thyme
1/4 ts Cinnamon
Salt & pepper to taste
Oil for frying
Lemon pieces (optional)
These leek pancakes were brought to the Yom Kippur break-fast by a guy who
takes the same Jewish cooking class that I do, so I didn’t even have to ask
him for the recipe! The recipe is by Bilha Widmann, my Jewish cooking
teacher.
Steam or boil the leeks over high heat for 5-7 minutes. Hold under cold
water to stop the cooking.
Chop the leeks finely. Press them in a clean dishtowel, to get all the
liquid out. Put the dried chopped leeks into a large bowl.
Add the beaten egg, matzoh meal, thyme, cinnamon, and salt and pepper to
taste. The batter should be soft enough to drop from a spoon. If necessary,
add more matzoh meal to thicken, or add water to thin.
Heat oil in a large frying pan, at middle to high heat. Drop spoonfuls of
the batter into the hot oil, and fry 2 minutesor until the underside of the
pancake is browned. Turn over and fry 1 minute or until the other side is
brown.
Drain the pancakes on paper towels. Serve garnished with pieces of lemon if
desired.
Yields
1 Servings