Free Recipe Leek Pancakes

Recipe Type: Free Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 1

Ingredients for Leek Pancakes Recipe

1 kg Leeks , halved lengthwise
-and washed well
2 Eggs, beaten
30 g Fine matzoh meal, at least,
-possibly more
1/2 ts Dried thyme
1/4 ts Cinnamon
Salt & pepper to taste
Oil for frying
Lemon pieces (optional)

Leek Pancakes Preparation

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@CompuServe.COM> Date: 03 Oct 96 20:54:11 EDT

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