Growing up in a Syrian family, Rosh Hashanah meals were always my favorite. The meal always started with a small “Seder” of traditional foods and a blessing for each dish, which were all lovingly prepared by my grandmother. And over the years, she taught me to prepare each dish as well. The leek edje were always a special favorite. In fact, I love this recipe so much I make extra to have for lunch even after Rosh Hashanah is over.
Note: The leeks can be prepped one day ahead. The prepared pancakes can be frozen on a sheet tray. Transfer to ziplock bags when frozen solid.
Join Sylvia Fallas on Monday, September 13th at 7:30 pm ET to learn how to make leek pancakes as part of The Nosher’s High Holidays Cooking Class Series. Register here.
- 1 bunch leeks (approx. 3)
- 1 large Idaho potato
- ⅓-½ cup matzah meal
- salt & pepper, to taste
- 3-4 eggs
- canola oil, for frying
- Wash and clean the leeks: trim off the dark green sections and the root. Slice each stalk in half lengthwise and run under cold water, fanning the stalk so water runs through each layer. Chop the leeks into small pieces, roughly the size of a thumbnail. Soak in a bowl of cold water. Lift the leeks out of the water and set on clean towels. Pat leeks dry. (If you have a salad spinner, use it to dry the leeks.)
- Make the batter: Whisk 3 of the eggs in a large mixing bowl. Peel the potato and grate it into the bowl. Add the leeks, matzah meal, salt and pepper. Mix well with a fork to combine. Batter should be thick and relatively scoop-able. Add additional egg or matzah meal depending on texture. Set batter aside.
- Fry the pancakes: Heat a thin layer of oil in the skillet. To test salt level, fry a teaspoon of batter. Taste and season again if needed.
- Fry 2 tablespoons-sized scoops of batter, flipping when one side is brown. Remove to a paper towel lined plate.
- The pancakes can be baked in mini muffin cups instead of fried. Spray muffin tin well with cooking spray and bake in a 375 degree F oven until set. Cool and remove.