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Leek Fritters

Leek Fritters

Leek fritters, pirasa koftesi, kufte de prasa or fried leek patties are the quintessential Sephardic dish for Passover. To make these fritters, finely sliced leeks get cleaned thoroughly, steamed until softened, drained and mixed with a little ground meat and eggs, they are then dipped in matzoh meal and eggs and finally fried oil until golden. Each family has their unique recipe for it, some use ground meat, some mashed potatoes but the result is always worth the effort.

Like all fried food, the leek fritters are best as soon as they are made but if you are making a very large batch, then transfer them to an oven proof dish and keep them warm at about 170F until ready to serve.

Leek Fritters

If fried food isn’t your thing or prefer a lighter version of this tasty treat, next week I’ll be posting a baked leek dish.

  • 3-4 medium leeks
  • 3-4 oz. ground beef, extra lean
  • 1 egg
  • 1-2 tbsp matzoh meal
  • Sea salt and freshly ground black pepper
  • 2 eggs, lightly beaten
  • Matzoh meal
  • Oil for frying

Cut the leeks into ½ inch slices; wash in lots of cold water, repeat if necessary until the leeks are clean. Transfer to a pot and add about half a cup of water, cover with a lid and cook over medium high heat, until the leeks are soft.

Transfer the cooked leeks to a colander and let them cool, once they are cool enough to handle squeeze as much water as possible from the leeks.

Mix the cooked leeks with ground beef, egg and matzoh meal, season with salt and pepper and shape them into patties of about 3 inches in diameter and about an inch thick, refrigerate the patties if not serving right away.

About half an hour before serving, heat oil in a frying pan, dredge the patties in matzoh meal shaking off the excess and dip into the egg, fry on both sides until golden brown. Put the patties on a plate lined with paper towels to remove the excess oil and serve them hot or warm.

Leek Fritters


19 comments to Leek Fritters

  • This is a nice way to use the leeks, I think those patties are really tasty :)

  • Leah Levi

    Dear Megi, I had leek fritters years ago, a Persian lady had made them and shared with all of us. They were absolutely delicious. I use leeks in soups and stews all the time and love it but these leek fritters will be my first dish featuring leeks as the main ingredient. Thank you!

  • I love leeks, they have such a sweet flavor and I am sure these fritters have exactly this! They look yummy!

  • julie Do

    I love leeks. I will definitely try your recipe. Thanks for sharing it.

  • Greek Girl from Queens

    I used to have these all the time when we were kids – either my mother, both grandmas or aunts (depending on where we had the seders) made it for us, but, shamefacedly, I’ve never tried to make them myself all these years later. I’ve definitely been inspired to make some this year, thanks to your blog post today. Thanks for sharing, Megi!

  • What a wonderful way to showcase leeks on Passover. And I can’t wait to see your baked leek dish. I LOVE leeks and am always looking for ways to use them.

  • Hannah

    I love, love your blog. Your food always look so good, you are an amazing photographer too. I want to try everything I see. I have never had a chance to eat leek fritters but would love to try them.

    Oh and I made your mustachudos recipe today, my husband and children absolutely loved them, at this rate I’ll have to make yet another batch or better double batch to be on the safe side. Thank you for sharing all these recipes.

  • Hey, Megi – thanks for stopping by my site and letting me know about the banana substitute in my Passover cake. I am super excited to try that. I also picked up some Kosher for Passover mini marshmallows today, so those should make for a good variation too. Thanks so much.

  • What a great recipe! I never would have thought of making leek fritters – love the idea! I wrote a review of it on Stumble upon :-)

  • LindenTea

    Thank you all for the nice comments.

    Greek Girl, I am so glad to see you stopped by, I hope you give them a try this year and I hope the recipe will rise to the level of your expectations.

    Hannah, thank you for your comments, they always make my day. I am glad you liked the mustachudos recipe, I usually double the batch because most of them are gone before I even get a chance to store them.

    Rivki, thank YOU! The cake was so easy to make and so delicious, I can’t wait to make it again. I am sure it would be great with marsmallows too!

    Cooking Rookie, thank you for the review on Stumble Upon, I really appreciate that. Leek fritters are really good, it was always a special treat growing up, I highly recommend them.

  • Megi, I love leeks and what a wonderful way to use them. They look fabulous and I love how you dip them in the matzo meal and then the egg…love the different technique.
    I would love to try these, as they sound so delicious.

  • Those fritters look amazing. I don’t think I have ever eaten anything like that. I haven’t purchased leeks in quite some time, thanks for the reminder. Must put them on my grocery list soon!

  • Megi,

    I am so glad you found me. I love these recipes. I am going to try the leek fritters next week. I will add you to my blog roll, hope that is o.k.

    All the best,

  • Sevgili Megi,
    Bu güzel pırasa köftelerini dün akşam denedim. Hepimiz çok severek yedik. Bundan sonra sık sık deneyeceğim bir tarif oldu. Güzel tarifini bizemle paylaştığın için teşekkür ederim.

  • LindenTea

    Hi Irene, I would be honored if you add me to your blog roll, thank you! I hope you and your family enjoy the leek fritters.

    Asli, denemenize ve begenmenize cok sevindim, afiyet olsun!

  • Those leek fritters look tasty!

  • Daphna

    I was looking for a Passover nut torte recipe to bring to a Seder, you have so many fantastic recipes that I don’t know which one to try first. The leek fritters look wonderful, I rarely make fried food but these call for an exception. I will let you know the result once I make the torte. Thank you.

  • oh my goodness – these look absolutely crazy good! I am going to whip up a batch of these tomorrow. excuse while I run out to get some leeks!!

  • I’m writing to you because I bookmarked your blog last month for a pistachio-almond cookie recipe, which I haven’t yet made. But I wanted to let you know that I love your blog. I’m a Jewish vegetarian, and both my husband and I wish we were Sephardim: the food is so good; the music lovely; the cultures dynamic. I’m guessing you are originally from Turkey, although you don’t write anything about yourself in the “about” section of your blog. I’d love to know a bit more about you. I enjoy Linden Tea and want to know why you chose that name for your blog. And just tonight I made a leek frittata, not from your recipe because I didn’t see it before I had made mine, but it’s in my memory from a Sephardic cookbook I left in California when we moved to France in September. Happy Pesach.

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