Leek Fritters — More Than Just a Rosh Hashanah Siman
I never like eating those Rosh Hashanah leeks — until I discovered these tasty leek fritters!
When it comes to Rosh Hashanah simanim, I don’t mess. I take them very seriously, making sure to have each one and that we say every yehi ratzon. I never used to make prepared dishes out of the simanim plus other ingredients; I would serve each one by itself, as is, since that’s how my parents did it when I was growing up.
The problem was, I really was never a fan of raw leeks. They just didn’t appeal to me — or anyone else in my family. It never occurred to me to try to incorporate it into a dish for many years, when I started making a leek dip and realized I could serve it as the siman. And then I tried these leek fritters. Shockingly, some of my pickiest eaters loved them and went for seconds!
Serve these with an easy aioli of mayonnaise with some fresh minced garlic, lemon juice and parsley for the perfect dip. So much better than a piece of raw leek, trust me!
Leek Fritters
Ingredients
- 2 Tbsp oil, plus more for greasing cookie sheet
- 1 medium onion, diced
- 1 leek, cleaned and sliced
- 2 cloves garlic, crushed (or 2 frozen cubes)
- 3 eggs
- 1 cup flavored bread crumbs
- Salt and pepper, to taste
Instructions
- Heat oil over medium flame in a large frying pan. Add onion, leek and garlic and saute for 10-15 minutes, until soft. Set aside to cool.
- Preheat oven to 400°F and oil a cookie sheet very well.
- Place onion-leek mixture in a bowl. Add remaining ingredients and mix. Shape into patties and place on prepared cookie sheet.
- Bake for 30 minutes, flipping halfway through.
Notes
Recipe by Faigy Murray | https://mykitchenmystudio.com/leek-fritters-more-than-just-a-rosh-hashanah-siman/
