Though these keftes originated in Ladino-speaking communities, particularly among Turkish, Greek and Balkan Jews descended from those expelled from Spain, they became a staple in my family long before I was born (I share a little more about that in A Year of Jewish Joy). As an adult, I fell for them all over again while spending summers in Istanbul and Çeşme with my sister-in-law’s family, where I learned to make an even more warmly spiced version of the dish.
PrintKeftes de Prasa
Irresistibly crisp, warmly spiced Sephardic fritters that disappear almost as quickly as they come out of the pan.
- Total Time: 40 minutes
- Yield: 16 to 20 fritters
Ingredients
- 3 large leeks, white and light green parts only
- 2 tablespoons extra-virgin olive oil
- 1 teaspoon Diamond Crystal kosher salt
- 3 large eggs, beaten
- ½ cup panko breadcrumbs, plus more as needed
- ¾ teaspoon ground allspice
- ¼ teaspoon ground cinnamon
- Neutral oil (such as safflower, avocado, or canola), for frying
- Flaky salt, for topping
- Lemon wedges, for serving
Instructions
- Halve the leeks lengthwise, slice them thinly, and wash thoroughly in 2 or 3 changes of water.
- In a medium skillet over medium- high heat, heat the olive oil. Add the leeks and sauté until wilted and most of their liquid has evaporated, about 7 minutes. Transfer to a large bowl and let cool to room temperature.
- Add the salt, eggs, panko, allspice, and cinnamon to the leeks and mix thoroughly. The mixture should be quite wet, but if it really feels too loose to form into patties, you can stir in additional breadcrumbs, 1 tablespoon at a time.
- In a large skillet, heat about 1/4 inch of oil over medium- high heat until shimmering but not smoking. Working in batches of 5 or 6 fritters at a time, scoop 1/4-cup portions of the leek mixture into the pan and gently flatten each one into a patty shape, then fry for about 3 minutes per side, or until deeply browned. Use a spatula to transfer each finished fritter to a paper towel– lined plate before repeating with the remaining batter. Between batches, skim out any browned bits and add more oil as needed, allowing it to heat again before frying the next round.
- Once all the fritters are cooked, sprinkle with flaky salt and serve immediately, with lemon wedges on the side.
Thank you This sounds like the way my Mothers family made them