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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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From Jewish Holiday Kitchen by Joan Nathan-great cook book. Ingredients:
2 lbs leeks |
2 large potatoes |
3 eggs |
1/2 lb grated romano cheese, bread crumbs if serving meat 1/2 c maybe |
salt and pepper |
oil (for frying) |
Directions:
1. Peel and boil potatoes.
2. Wash the leeks carefully.
3. Dice the white base and part of green base. Parboil in salted water for 5 minutes; drain.
4. Mash the potatoes.
5. Add the leeks; blend in well.
6. Add eggs, salt and pepper.
7. Add cheese.
8. Heat oil. When sizzling, drop leeks by tablespoonful.
9. Fry till golden on each side; drain.
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