leek pancakes

Categories
None
Yield
1 Servings
MeasureIngredient
1 kilograms Leeks , halved lengthwise and washed well
Eggs, beaten
30 grams Fine matzoh meal, at least, possibly more
½ teaspoon Dried thyme
¼ teaspoon 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.

Posted to JEWISH-FOOD digest V97 #044 From: Karen Snyder <100130.1562@...> Date: 03 Oct 96 20:54:11 EDT

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