Leek Fritters

Provided by Michael Solomonov

Charoset

Ingredients
1 c. red wine (reduced to ¼ cup)
¼ c. sherry vinegar
¼ c. honey
1 apple (diced)
2 tbsp toasted walnuts, chopped
1 sprig of fresh savory (if unavailable, substitute rosemary)


Procedure
After reducing the red wine, add the vinegar and reduce again. (This should yield ¼ c. liquid) Add the honey and walnuts. Cook 10 minutes or until the walnuts soften and the mixture becomes aromatic. Turn off heat and cool to room temperature. Add the apples and herbs.
 

Ingredients
2 lbs leeks
2 tbsp extra virgin olive oil
Kosher salt
Ground black pepper
2 eggs (lightly beaten)
1/3 c. Matzah meal
Charoset (see recipe)
¼ c. vegetable oil (for frying)


Procedure
Chop leeks, sauté in olive oil, and season with kosher salt and black pepper to taste. Mix leek mixture with the eggs and matzah. Cover and chill in the refrigerator for ½ an hour.
Prepare charoset.
Coat the bottom of a Teflon pan with vegetable oil and heat to medium high heat. Use a tablespoon and drop a few dollops of the leek mixture in the pan at a time. Cook on one side, about 4 ½ minutes or until golden brown. Flip and cook for another 3 minutes. Remove and drain. Repeat, using all of the leek mixture.
Arrange two fritters on each plate and garnish with the charoset.

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