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Leek Fritters (Prassokeftedes)

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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."”
READY IN:
35mins
YIELD:
20 fritters
UNITS:
US

Ingredients Nutrition

  • 2 large potatoes, peeled and cubed
  • 2 lbs leeks, white and light green parts, halved, washed and thinly sliced
  • 2 large eggs, lightly beaten
  • 12 cup breadcrumbs (from stale bread)
  • 1 teaspoon salt
  • fresh ground black pepper
  • 2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
  • 13 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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