Serves 6
30 min
Keftes De Prasa – Sephardic-Style Leek Fritters
Recipe GLPR41f4dd198b62ec
These savory leek fritters are a classic Sephardic Jewish appetizer with tender caramelized leeks bound together with eggs and breadcrumbs, seasoned with warm spices. Golden and crispy on the outside, they're served as a starter and make a delightful vegetarian dish.
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Ingredients
2 tablespoons olive oil
2 large leeks, white and light green parts only, halved lengthwise and thinly sliced
3/4 teaspoon salt
4 large eggs, beaten
1/2 cup fresh breadcrumbs
3/4 teaspoon allspice
3/4 teaspoon cinnamon
1/4 teaspoon chili flakes
Vegetable oil for shallow frying
Directions
Wash the leeks thoroughly by halving them lengthwise and rinsing between the layers with cold water. This removes any sand or dirt trapped in the leek layers.
Thinly slice the cleaned leeks into rings or half-moons, keeping only the white and light green parts. Discard dark green portions.
Heat the olive oil in a large skillet over medium heat. Add the sliced leeks and salt, stirring occasionally. Cook for 12–15 minutes, allowing the leeks to soften and become translucent and lightly caramelized. Remove from heat and let cool to room temperature.
In a bowl, whisk together the beaten eggs, breadcrumbs, allspice, cinnamon, and chili flakes.
Once the leeks have cooled, fold them into the egg mixture until fully combined. The mixture should be thick and hold together when spooned.
Heat vegetable oil to about 1/4 inch depth in a shallow skillet over medium-high heat. Test the oil temperature by dropping a small piece of breadcrumb into it; it should sizzle immediately.
Spoon heaping tablespoon portions of the leek mixture into the hot oil, flattening each slightly with the back of the spoon. Do not overcrowd the pan; work in batches if needed.
Fry for 3–4 minutes on the first side until the fritters are golden brown and crispy. Flip carefully and fry the second side for another 2–3 minutes until golden.
Transfer the cooked fritters to a paper towel-lined plate to drain excess oil. Serve warm or at room temperature.
