I’m re-posting this (originally posted in 2009) because they are really delicious and easy.
Leek Fritters (Ejjeh b’kerrateh)
Adapted from Poopa Dwek (and this is the 2007 LATimes article the recipe appeared in)
1 pound leeks, cleaned and sliced thinly (cut off dark green part, and, after cleaning and drying, slice remaining leek 1/8″ thick)
2 tablespoons olive oil
3 eggs, lightly beaten
3 tablespoons flour (I’ve also used part matzoh meal)
3/4 teaspoon salt
1/8 teaspoon Aleppo pepper (I just used regular black pepper)
1/4 teaspoon allspice (I used 1/8 tsp.)
1/4 teaspoon cinnamon (I used 1/8 tsp.)
2/3 cup oil (enough for frying patties)
Saute the leek in 2 Tbl. oil until tender. Cool.
Combine the sauteed leeks and the remaining ingredients in a bowl.
Heat oil in frying pan (I used enough oil to make a layer between 1/8″ and 1/4″ thick). Drop a spoonful of batter in the oil to make a fritter. Fry 30 seconds to one minute per side, or until brown on each side. Drain on paper towel lined plate.