Macedonian Leek Fritters - Prassokeftedes
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 large waxy potatoes -- peeled and sliced or cubed
salt -- to taste
2 pounds leeks -- white and tender green parts, halved
lengthwise, washed well and thinly sliced
2 large eggs -- lightly beaten
1/2 cup bread crumbs -- from stale bread
freshly ground black pepper -- to taste
1 teaspoon dried Greek oregano
To fry: -- olive or other vegetable oil
• Place the potatoes in a pot with enough water to cover by 2-inches.
• Salt the water lightly.
• Bring to a boil and simmer the potatoes until soft, 12 to 13 minutes.
• Drain and transfer to a large bowl.
• Meanwhile, place the leeks in a steamer basket inside a pot with about 2 inches of boiling water.
• Cover and steam for 10 to 12 minutes.
• Remove and let cool slightly.
• Preheat the oven to 200F.
• Mash the potatoes until smooth and creamy.
• Mix in the leeks.
• Add the eggs, bread crumbs, 1 teaspoon salt, the pepper, and the oregano and mix well.
• Heat about 1-inch of the olive or other oil in a large, heavy skillet over medium-high heat.
• Drop in about 2 tablespoons of the leek-potato mixture for each kefte and flatten each one with the back of the spoon to form a patty.
• Do this in batches.
• Fry on one side until golden, about 3 minutes, then flip to fry on the other side. Remove and drain on paper towels.
• Place the cooked leek fritters in the oven to keep them warm and continue with the remaining batter, replenishing the oil as needed.
Serve warm.
Makes 20 fritters.
AuthorNote: Leek fritters make either a delicious meze or vegetarian main
course. Serve with Macedonian Garlic Sauce (skordalia).
Cuisine:
"Greek"
Source:
"The Glorious Foods of Greece by Diane Kochilas, 2001"
S(Formatted by Chupa Babi):
"Oct 2011"
Yield:
"20 fritters"
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Per Serving (excluding unknown items): 40 Calories; 1g Fat (15.9% calories from
fat); 2g Protein; 7g Carbohydrate; 1g Dietary Fiber; 21mg Cholesterol; 35mg
Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 1/2 Vegetable; 0 Fat.
Nutr. Assoc. : 4608 0 0 0 0 0 0 0
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