Recipe for Leek Friters

Ejjeh b’kerrateh is featured on the dinner table during
Rosh Hashanah. The smooth, savory notes of the sautéed
leeks are balanced with eggs, imparting a simple but elegant flavor.

1 cup plus 2 tablespoons vegetable oil
1 pound leeks, chopped (white and light green parts)
1 teaspoon kosher salt
6 eggs, beaten
1 teaspoon allspice
1 teaspoon cinnamon (optional)
1⁄2 teaspoon Aleppo pepper or 1⁄4 teaspoon crushed red pepper (optional)

1. In a medium skillet, heat two tablespoons of the vegetable oil over medium-high heat. Add the leeks and sauté for two to three minutes, or until soft. Add the salt.
2. In a medium mixing bowl, combine the leeks, eggs, allspice and, if desired, cinnamon and Aleppo pepper to make batter. Mix well.
3. Heat the remaining one cup vegetable oil in a skillet over medium heat. When the oil sizzles upon contact with a droplet of water, drop 1 tablespoon of the batter into the pan. Slightly flatten the mound of batter with the back of a spoon. Continue adding as many mounds of the batter as the skillet will allow. Fry for 2 minutes, or until golden, turning once. Drain the fritters on paper towels. Repeat this process with the remaining batter, and if necessary, add more oil.

Yield: 4 to 6 servings