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- 3 large leeks (or 4 small ones white & green parts only)
- water, as needed
- 2 tablespoons oil
- 3-4 eggs
- 1 tablespoon bread crumbs or matzah meal
- salt, to taste
- 1 pinch sugar
- oil for frying
- Cut off the dark green part off the leeks and discard. Slice the leeks in half lengthwise and wash thoroughly. Cut the leek into strips and dice.
- Place leeks into a pot with enough water to cover. Add oil and bring to a boil.
- Drain very, very well, pressing out excess water.
- Add eggs, crumbs, salt, and sugar. Form the batter into patties.
- Pour a thin layer of oil into a skillet over medium heat and bring to a frying temperature. Slip patties into hot oil and fry until browned on one side. Flip patties and brown the other side.
- Serve at room temperature or cold.
- Preheat oven to 375°F. Wrap however many beets you might need in heavy-duty aluminum foil. Place beets into a baking pan; roast for about 1 hour. Beets are ready when they can be pierced with a fork. Let cool. (You can do this step ahead of time. Roasted beets will stay fresh, refrigerated, for 3–4 days.) Unwrap beets. Peel and cut into large cubes.
Sources:
- Honey dishes (individuals and large), Michael Aram simanim platter, flatware, stemware. All dishes from Herend USA .
- Rectangle dish under the simanim (currently unavailable from CB2) Updated options: porcelain and acrylic.
- Cocktail gold spoons and forks used with the simanim from CB2.
Set Your Table, Lakewood NJ; 732-987-5569. Follow them on instagram @setyourtablenj
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