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Sides, Vegetarian

Ejjeh b'kerrateh (leek fritters)

On Rosh Hashana, Ashkenazi Jews dip apple slices in honey for a "sweet New Year." The Aleppine Jews -- whose ancestors were prominent residents of Aleppo, Syria, for many centuries -- may eat scarlet candied quinces instead, or even translucent ... Read more

Total time: 25 minutes | Serves 8
  • 1 pound leeks
  • 2 tablespoons plus 2/3 cup vegetable oil, divided
  • 3 eggs, lightly beaten
  • 3 tablespoons flour
  • 3/4 teaspoon salt
  • 1/8 teaspoon Aleppo pepper
  • 1/4 teaspoon allspice
  • 1/4 teaspoon cinnamon

Step 1Halve the leeks lengthwise, and clean and pat dry. Slice the leeks crosswise into one-eighth inch slices. Slice only the white and light green parts of the leeks and discard the remainder. Place 2 tablespoons of the oil in a medium skillet over medium-high heat. Add the chopped leeks and saut? until soft, about 2 to 3 minutes and stirring occasionally. Remove from the heat and allow to cool slightly in a medium bowl.

Step 2In a small bowl, combine the eggs and flour and whisk to combine. Whisk in the salt, pepper, allspice and cinnamon. Stir this mixture into the leeks just until combined.

Step 3Place the remaining two-thirds cup oil in a medium skillet over medium heat until a thermometer inserted reads 375 degrees. Drop 1 tablespoon of leek batter into the oil for each fritter, frying 3 to 4 fritters at a time. Fry the fritters until puffy and golden-brown in color, about 30 seconds to 1 minute per side. If the fritters mound too much while frying, gently flatten them with the spatula. Remove the fried fritters to a paper towel to drain. Repeat until all the batter is cooked.

Note: Adapted from Poopa Dweck's "Aromas of Aleppo.".
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