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Categories:Viewed: 20 - Published at: 10 months ago
Ingredients
- 11 1/4 cups leeks halved lengthwise and washed well
- 2 eggs beaten
- 4 1/8 tablespoons matzoh meal Fine, at least, possibly more
- 1/2 teaspoon dried thyme
- 1/4 teaspoon cinnamon
- salt
- pepper
- oil for frying
- lemon pieces, optional
Method
- 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.
