Ingredients
- 1 bunch leeks (approx. 3)
- 1 large Idaho potato
- ⅓–½ cup matzah meal
- salt and pepper, to taste
- 3–4 eggs
- canola oil, for frying
Instructions
- Wash and clean the leeks: trim off the dark green sections and the root. Slice each stalk in half lengthwise and run under cold water, fanning the stalk so water runs through each layer. Chop the leeks into small pieces, roughly the size of a thumbnail. Soak in a bowl of cold water. Lift the leeks out of the water and set on clean towels. Pat leeks dry. (If you have a salad spinner, use it to dry the leeks.)
- Make the batter: Whisk 3 of the eggs in a large mixing bowl. Peel the potato and grate it into the bowl. Add the leeks, matzah meal, salt and pepper. Mix well with a fork to combine. Batter should be thick and relatively scoop-able. Add additional egg or matzah meal depending on texture. Set batter aside.
- Fry the pancakes: Heat a thin layer of oil in the skillet. To test salt level, fry a teaspoon of batter. Taste and season again if needed.
- Fry 2 tablespoons-sized scoops of batter, flipping when one side is brown. Remove to a paper-towel-lined plate.
- The pancakes can be baked in mini muffin cups instead of fried. Spray muffin tin well with cooking spray and bake in a 375°F oven until set. Cool and remove.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Quick
- Cuisine: Jewish