Leek and Lamb Fritters (Keftes de Prasa)
Leek and Lamb Fritters (Keftes de Prasa) are savory Jewish fritters made with tender leeks, ground lamb, and toasted walnuts, lightly bound with matzah meal and egg. Steaming the leeks first preserves their sweetness, while the three-step dredging and frying technique creates a golden, crisp exterior with a moist, flavorful interior. Brightened with fresh lemon and dill, these fritters are distinctive for their rich, nutty, and aromatic flavors—perfect as an appetizer or a festive dish for holidays.
Ingredients:
For the Fritters:
- 3 large leeks, white and light green parts thinly sliced and washed thoroughly
- 1 lb (454 g) ground lamb
- ¼ cup (59 ml) matzah meal
- ¾ cup (177 ml) toasted chopped walnuts
- 1 large egg, beaten
- 1 tsp (5 ml) salt
- ½ tsp (2.5 ml) black pepper
- Vegetable oil, for frying
For Dredging:
- 1 cup (237 ml) all-purpose flour
- 2 large eggs, beaten
- 1 cup (237 ml) matzah meal
For Serving:
- Lemon wedges
- Dill fronds
- Salt to taste
Method:
Set up a steamer with simmering water and steam the leeks for 15 minutes. Let cool for a few minutes.
In a bowl, stir together the steamed leeks, lamb, matzah meal, walnuts, egg, salt, and pepper. Form into ¼ cup (59 ml) patties about ½ inch (1.3 cm) thick.
Set up a 3 stage breading station by placing the flour, eggs, and matzah meal in separate shallow dishes. Dip the patties in the flour, then the egg, and then the matzah meal.
Heat 1 inch (2.5 cm) of vegetable oil in a large cast iron skillet over medium heat. Working in batches so as not to crowd the pan, fry fritters for 3 minutes on the first side, then flip over and fry for 3 minutes on the second side, or until golden brown. Transfer to a paper towel lined tray and season with salt.
Serve with lemon wedges for squeezing and garnished with dill fronds.