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These fritters go well with a good mayo mixed with mango chutney
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, split in half lengthways and well rinsed
In a large frying pan half filled with water, over high heat, boil leeks until just tender, 5-7 minutes.
Drain under cold running water.
On a chopping board, chop leeks finely.
Squeeze in a clean tea towel to remove any excess liquid.
Remove to a large bowl.
Stir in the beaten eggs, matzo meal, salt and pepper to taste, thyme and cinnamon until blended.
The batter should be soft enough to drop, add a little more matzo meal or water if necessary.
In a large deep frying pan, heat enough oil to cover the fritters.
Drop tablespoons of the mixture into the hot oil and cook until the underside is browned, 2 minutes.
Turn and cook until the other side is browned, 1 minute longer.
Drain and serve.
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