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Ejjeh b'kerrateh (leek fritters)

Time 25 minutes
Yields Serves 8
Ejjeh b’kerrateh (leek fritters)
1

Halve the leeks lengthwise, and clean and pat dry. Slice the leeks crosswise into one-eighth inch slices. Slice only the white and light green parts of the leeks and discard the remainder. Place 2 tablespoons of the oil in a medium skillet over medium-high heat. Add the chopped leeks and saut? until soft, about 2 to 3 minutes and stirring occasionally. Remove from the heat and allow to cool slightly in a medium bowl.

2

In a small bowl, combine the eggs and flour and whisk to combine. Whisk in the salt, pepper, allspice and cinnamon. Stir this mixture into the leeks just until combined.

3

Place the remaining two-thirds cup oil in a medium skillet over medium heat until a thermometer inserted reads 375 degrees. Drop 1 tablespoon of leek batter into the oil for each fritter, frying 3 to 4 fritters at a time. Fry the fritters until puffy and golden-brown in color, about 30 seconds to 1 minute per side. If the fritters mound too much while frying, gently flatten them with the spatula. Remove the fried fritters to a paper towel to drain. Repeat until all the batter is cooked.

Adapted from Poopa Dweck’s “Aromas of Aleppo.”.

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