Cook’s notes: the fritters can be made ahead of time and reheated on a baking tray in a single layer.
- 1.5 kilo leeks (about 8 medium)
- 50g (1/2cup) matza meal
- 3 eggs
- Salt and pepper to taste
- Oil for frying
- Cut off the dark green parts of the leek and use the whites and light green parts only. Halve the leeks lengthwise just until the root, keeping the root intact, and rinse out very well, between each layer. Cut the leeks into 1cm (½ inch) half-moons.
- Bring a large pot of salted water to the boil, add the leeks and boil until very tender – about 20 minutes. Drain well, let cool and squeeze as much water as possible out of the leeks, place the leeks in a large mixing bowl.
- Add the matza meal and eggs to the leeks, taste to see if the mixture needs additional salt, and season with freshly ground pepper.
Line a tray or a plate with paper towels and set aside. Heat a large sauté pan over high heat, once hot add enough oil to more than cover the bottom of the pan. When the oil is hot, drop rounded spoonful’s of the leek mixture into the hot oil, using the back of the spoon to flatten the mixture into a patty shape, cook for about 3 minutes on each side until set and golden brown. Place on a paper-lined tray.