📝 About This Recipe
A cornerstone of the Sephardic table, particularly during Rosh Hashanah and Passover, these Keftes de Prasas are a testament to the humble leek's transformative power. These fritters are silky on the inside with a crisp, golden-brown exterior, offering a delicate sweetness balanced by savory herbs. This recipe honors the traditional Maghrebi preparation, resulting in a light, melt-in-your-mouth texture that has been cherished by generations.
🥗 Ingredients
The Leek Base
- 4-5 large Leeks (white and light green parts only, thoroughly cleaned)
- 1 teaspoon Kosher Salt (for boiling water)
The Binder & Aromatics
- 1/2 lb Ground Beef or Lamb (optional, for a meat-based version; omit for pareve)
- 1/2 cup Matzah Meal or Breadcrumbs (use matzah meal for Passover)
- 2 pieces Large Eggs (lightly beaten)
- 1/4 cup Fresh Parsley (finely chopped)
- 2 tablespoons Fresh Dill (finely chopped)
- 2 cloves Garlic (minced)
Seasoning & Frying
- 1 teaspoon Sea Salt (to taste)
- 1/2 teaspoon Black Pepper (freshly ground)
- 1/4 teaspoon Ground Allspice (adds traditional Sephardic warmth)
- 1 cup Vegetable Oil (for shallow frying; use neutral oil like grapeseed or sunflower)
- 1 piece Lemon (cut into wedges for serving)
👨🍳 Instructions
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1
Trim the leeks, removing the dark green tops and the root ends. Slice them lengthwise and rinse thoroughly under cold running water to remove any trapped grit between the layers.
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2
Slice the cleaned leeks into 1/2-inch rounds. Place them in a large pot and cover with water and a teaspoon of salt.
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3
Bring to a boil, then reduce heat and simmer for 15-20 minutes until the leeks are very soft and translucent.
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4
Drain the leeks in a colander. This is the most important step: once cooled slightly, use your hands or a clean kitchen towel to squeeze out as much moisture as possible. The leeks should be quite dry.
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5
Transfer the dried leeks to a food processor and pulse 3-4 times until finely chopped but not a total puree. Alternatively, chop them finely by hand.
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6
In a large mixing bowl, combine the chopped leeks, ground meat (if using), matzah meal, beaten eggs, parsley, dill, and minced garlic.
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7
Season the mixture with sea salt, black pepper, and allspice. Mix thoroughly with a spatula or your hands until the binder is evenly distributed.
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8
Cover the bowl and refrigerate the mixture for at least 30 minutes. This allows the matzah meal to hydrate and makes the patties easier to shape.
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9
With damp hands, scoop about 2 tablespoons of the mixture and form into a ball, then flatten into a patty about 2 inches wide and 1/2 inch thick.
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10
Heat about 1/2 inch of vegetable oil in a large heavy-bottomed skillet over medium-high heat. To test the oil, drop a small piece of the mixture in; if it sizzles immediately, it is ready.
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11
Carefully place 5-6 patties in the hot oil, being careful not to crowd the pan. Fry for 3-4 minutes per side until deeply golden brown and crisp.
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12
Use a slotted spoon to transfer the keftes to a plate lined with paper towels to drain excess oil.
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13
Repeat with the remaining mixture, adding more oil to the pan if necessary.
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14
Serve warm or at room temperature with a generous squeeze of fresh lemon juice.
💡 Chef's Tips
The secret to a non-soggy fritter is squeezing the leeks until they are bone-dry after boiling. If the mixture feels too wet to hold its shape, add an extra tablespoon of matzah meal or breadcrumbs. For a vegetarian version that is still rich, you can add 1/2 cup of crumbled feta cheese to the mixture. Avoid over-processing the leeks in the blender; you want a bit of texture, not a liquid paste. Ensure the oil is hot enough before frying; if the oil is cold, the fritters will absorb too much grease and become heavy.
🍽️ Serving Suggestions
Serve with a side of thick Greek yogurt or Labneh swirled with olive oil and za'atar. Pair with a fresh Israeli salad of finely diced cucumbers, tomatoes, and lemon juice. Accompany with a chilled glass of Arak or a crisp, dry white wine like Sauvignon Blanc. These make an excellent component of a Mezze platter alongside hummus, babaganoush, and warm pita. For a festive meal, serve alongside a slow-cooked brisket or roasted chicken.