STELLA'S COOKBOOK
FOOD & ART
Rhodes Island-Style Leek, Potato & Fresh Herb Fritters
Keftes de prasa i patata
About the Recipe
Vegetarian fritters abound in our Rodesli cuisine. Leek and potato patties with masses of fresh herbs and scallions are scrumptious with a crispy fried decadence and a healthy, luscious interior.
These can be offered as an appetizer or meze when entertaining or enjoyed as part of a family meal. Keftes de prasa are customary on the festivals of the New Year and on Passover.
I have enjoyed making these with the more rustic texture and frying them until crispy in olive oil.
They keep well in the fridge and rewarmed until crisp in the oven before serving with tzatziki.
Ingredients
1lb 2oz (500g) leeks, pale green and white parts only, trimmed, quartered lengthwise and finely sliced, about ¼in
2 scallions (spring onions) trimmed, halved lengthwise, finely sliced
1 whole small onion, peeled
14oz (400g) potatoes, unpeeled
½ cup chopped flat-leaf parsley
¼ cup chopped fresh dill
1 tbsp finely chopped tender celery leaves
salt and finely ground white pepper to taste
2 eggs, beaten
2 tbsp dried breadcrumbs
For shallow frying:
olive oil
Preparation
Bring a pot of salted water to the boil and blanch the leeks and scallions for 5 minutes until just tender. Allow to drain well.
Steam onion and potatoes for 8 minutes. Peel and coarsely grate potatoes. Chop onion finely.
In a medium bowl, combine the leeks, scallions, potatoes and onion, add the chopped parsley, dill and celery leaves. Season with salt and pepper. Combine the mixture with the eggs. Stir in as much breadcrumbs as necessary for the mixture to hold its shape.
Cover with plastic wrap and chill for 30 minutes.
When ready to cook, dampen your hands and shape the mixture into round patties, about 2in (5cm) wide and ¾in (1cm) thick and place on a tray lined with plastic wrap.
Heat enough oil to shallow fry in a large non-stick frying pan over a medium-high heat.
When the oil is hot, gently drop 4-5 fritters in the oil and fry for about 3-4 minutes on each side until golden brown. Lower the heat if they are browning too quickly so that they cook through but do not burn. Add more oil as necessary. Scoop out with a slotted spoon and drain on a plate lined with paper towels.
Serve hot or at room temperature, with tzatziki. Enjoy your weekend!