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Ingredientes
- 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)
Direcciones
- 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.
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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% |
