Keftes De Prasa (Leek Fritters)

By fuzzygroup

Ingredients

• 2 tablespoons olive oil
• 2 large leeks, white and light green parts only (about 12 ounces), halved lengthwise, sliced thinly and washed in 3 changes of water
• (Can be made with green onions if you don't have leeks)
• 3/4 tsp salt
• 4 large eggs, beaten
• 1/2 cup fresh breadcrumbs
• 1/4 teaspoon chili flakes (or Aleppo pepper if you have it)
• vegetable oil for shallow frying

Details

Adapted from seriouseats.com

Preparation

Step 1

Heat the olive oil in a medium skillet over a medium-high flame. (You can use the same skillet to finish the fritters.) Add the leeks and salt and saute for about 5 minutes, until quite wilted.
In a bowl, combine the sauteed leeks, salt, eggs, breadcrumbs and the Syrian spices if you are using them. Mix thoroughly. You should have a rather wet batter, not something that you could form into a ball, but with some body. If it is too thin, add a bit more breadcrumbs; or if it is too dry, add another beaten egg. If you are in doubt, fry a test fritter in step 3, then adjust.
Add about 1/4 inch of oil to the same skillet and again heat over a medium-high flame. When it is sizzling hot, drop in the batter about two tablespoons at a time, and flatten a bit to form small pancakes. Don't crowd the pan, just do a few at a time. Fry about 1 minute until golden brown on the first side, then flip and cook until the second side is done. Remove the fritters to paper towels and season with sea salt. Serve immediately.