Servings: 1
Ingredients
- 1 kg Leeks , halved lengthwise and washed well
- 2 x Large eggs, beaten
- 30 gm Fine matzoh meal, at least, possibly more
- 1/2 tsp Dry thyme
- 1/4 tsp Cinnamon Salt & pepper to taste Oil for frying Lemon pcs (optional)
Directions
- These leek pancakes were brought to the Yom Kippur break-fast by a guy who takes the same Jewish cooking class which 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 possibly boil the leeks over high heat for 5-7 min. Hold under cool water to stop the cooking.
- Chop the leeks finely. Press them in a clean dishtowel, to get all the liquid out. Put the dry minced leeks into a large bowl.
- Add in the beaten egg, matzoh meal, thyme, cinnamon, and salt and pepper to taste. The batter should be soft sufficient to drop from a spoon. If necessary, add in more matzoh meal to thicken, or possibly add in water to thin.
- Heat oil in a large frying pan, at middle to high heat. Drop spoonfuls of the batter into the warm oil, and fry 2 minutesor till the underside of the pancake is browned. Turn over and fry 1 minute or possibly till the other side is brown.
- Drain the pancakes on paper towels. Serve garnished with pcs of lemon if you like.
Toolbox
Add the recipe to which day?
Adding to Planner
Languages
Nutrition Facts
Amount Per Recipe | %DV |
---|---|
Recipe Size 539g | |
Calories 411 | |
Calories from Fat 100 | 24% |
Total Fat 11.15g | 14% |
Saturated Fat 3.25g | 13% |
Trans Fat 0.0g | |
Cholesterol 417mg | 139% |
Sodium 226mg | 9% |
Potassium 928mg | 27% |
Total Carbs 63.34g | 17% |
Dietary Fiber 8.1g | 27% |
Sugars 17.93g | 12% |
Protein 19.04g | 30% |
Advertisement
Advertisement