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Receta Leek Pancakes
by Global Cookbook

Leek Pancakes
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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

  1. 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.
  2. Steam or possibly boil the leeks over high heat for 5-7 min. Hold under cool water to stop the cooking.
  3. 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.
  4. 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.
  5. 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.
  6. Drain the pancakes on paper towels. Serve garnished with pcs of lemon if you like.