Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 kilograms | Leeks , halved lengthwise and washed well |
| 2 \N | Eggs, beaten |
| 30 grams | Fine matzoh meal, at least, possibly more |
| ½ teaspoon | Dried thyme |
| ¼ teaspoon | Cinnamon |
| \N \N | Salt & pepper to taste |
| \N \N | Oil for frying |
| \N \N | 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