Leek Fritters (Prassokeftedes) |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 8 |
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A wonderful meze or side dish or even vegetarian main dish. Delicious with Skordalia (A Garlic Sauce/Condiment). From The Glorious Food of Greece. Ingredients:
2 large potatoes, peeled and cubed |
2 lbs leeks, white and light green parts, halved, washed and thinly sliced |
2 large eggs, lightly beaten |
1/2 cup breadcrumbs (from stale bread) |
1 teaspoon salt |
fresh ground black pepper |
2 tablespoons fresh oregano leaves (or 1 teaspoon dried) |
1/3 cup olive oil, for frying (i try to use as little as possible, the greek way is to use a lot) |
Directions:
1. Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft-about ten minutes, depending upon the size of your potato pieces.
2. Drain and place in a large bowl.
3. Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
4. Remove and allow to cool slightly.
5. Preheat oven to 200°F.
6. Mash the potatoes until smooth and creamy; add the leeks and combine.
7. Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
8. Heat oil in a large heavy skillet over medium high heat.
9. Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
10. Fry in batches, about three minutes a side, until keftes are golden.
11. Remove to paper towels on racks to drain and then keep warm in the oven.
12. Serve warm.
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