Leek kifteh (fritters, kiftikas de prasa) are a traditional Sephardi dish that’s served on Rosh Hashanah as part of the blessings (the Yehi Ratzones) and for Passover too.
These kifteh are hard to resist, with or without meat, especially when eaten hot, straight out of the pan… so hide them well until dinner.
Leek latkes
Course: AppetizersCuisine: sephardiDifficulty: Medium6
servings30
minutes20
minutesLeek kifteh (fritters) are a traditional Sephardi dish that’s served year round, on Rosh Hashanah and on Passover too. you can make them with or without ground beef, both versions are delicious.
INGREDIENTS
6 medium leeks, white and light green parts only, chopped
1½ medium potatoes (about 9 ounces together), peeled and diced into 2-inch cubes
Leaves from 4 stems flat-leaf parsley
2 large eggs
½ cup bread crumbs or matzo meal (for Passover)
½ lb. ground beef (optional)
1 teaspoon fine sea salt
½ teaspoon freshly ground black pepper
*Corn or olive oil for frying (*corn oil is kosher for Passover only for legume eaters)
Lemon wedges for serving
DIRECTIONS
- Bring salted water to a boil in a large saucepan over high heat.
- Add the leek and potato pieces to the saucepan. After the water returns to a boil, cover the saucepan and cook the vegetables for 10 minutes, until just tender.
- Drain the vegetables in a colander, then run cool tap water on them so they can cool down enough for you to squeeze out as much water as possible from the leeks.
- Working in 2 batches, transfer the vegetables to the bowl of a food processor and pulse until finely chopped. Transfer to a large mixing bowl.
- Finely chop the parsley and add to the bowl, along with the eggs, beef (if using), bread crumbs, sea salt and black pepper; mix well.
- Line a baking sheet with paper towels. Heat 2 large skillets over medium-high heat. Add just enough oil to coat the bottom of each skillet.
- When the oil is quite hot, drop about five large spoonfuls into each of the skillets, using the back of the spoon or a spatula to flatten them slightly. Cook for a few minutes, until browned on the edges, then turn over and cook for a few minutes, watching them closely, just until they are cooked through. Transfer carefully to the lined baking sheet to drain slightly. Repeat to use up all of the leek mixture, adding oil to the skillets as needed.
- Cut the reserved lemon half into wedges. Serve the latkes warm or at room temperature with lemon wedges on the side.
