Keftes de Prasa (Leek Fritters with Dill Sauce)
This issue's recipe, in honor of Hanukkah, comes from Valerie Stern of Miami. She writes," I am the keeper of the family traditions and recipes. I started cooking with my Nona when I was 8 or 9. I learned many of her specialties, which were in the traditions of her home, Salonica, but with a Turkish twist for my grandfather, who was from Istanbul. I make sure that we have traditional foods on our holiday table and am always trying to match the flavors of my youth."
Prep time: 1 1/4 hours Fry time: 3/4 hour Total: 2 hours Yields 50 Fritters Keftes Ingredients:
6-8 leeks white and light green parts
1 cup matzo meal
Salt to taste
1/2 teaspoon white pepper
1 clove garlic, crushed
1/2 cup oil for frying
Cut off the dark green top of the leeks. Slit the leek in half lengthwise, leaving the base of the bulb intact; you don’t want two leek halves. Rinse the leeks thoroughly under cold running water to wash out any grit or dirt. Leeks can be very gritty, make sure to rinse very well.
Cut the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain.
Grind the leeks, preferably in a meat grinder.
In a large bowl, mix ground leeks with eggs; mix well.
Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg.
Add salt, pepper, and garlic.
Form small patties and arrange on a tray to fry; optimal size of patties is bite size.
In a large skillet, heat oil and pan fry until golden; serve hot or at room temperature. Serves 8.
Dill Sauce Ingredients:
1/2 cup mayonnaise
2 tbls dijon mustard
1/4 cup plain greek yoghurt
1-1/2 tbls fresh dill, finely minced
1 tbls capers, finely minced
juice of 1/2 a lemon
1 clove garlic, grated
cumin, salt and pepper to taste
Dill Sauce Directions:
Place all ingredients in a jar with a tight sealing lid and shake vigorously