Leek fritters (leek latkes)

A few years ago, on a trip to Israel, Marc and I were invited by Marc’s Israeli family to join them for a wonderful homely dinner. I remember that it was all delicious (Malca’s cooking always is) but one, very simple, thing stuck in my mind: these melt-in-your-mouth fritters.

I remember not being able to identify what they were made of and being shocked to find out that the principal ingredient was in fact leeks! Shocked, because I am not normally a huge fan of leeks. Here, however, they are caramelised to a state of salty-sweet perfection – dare I say even better than caramelised onion.

These are a great thing to serve when your guests have just arrived and are chatting with a drink in their hand, hungrier, probably, than they care to admit. I like to serve them with hummous or tahini in a small dipping bowl. Yum!

(Makes about 18 fritters).


Leek fritters (leek latkes)


  • 8 tbsps olive oil
  • 5 leeks (sliced, white and pale green parts only)
  • 6 tbsps water
  • 2 eggs (beaten)
  • 8-10 tbsps matzo flour
  • salt and pepper to taste


  1. Place the leeks in a frying pan with about four tablespoons of olive oil and fry them until golden (they will still be fairly intact at this point)
  2. Add the water and toss the leeks, the rings of leek should begin to fall apart as the leeks soften.
  3. Add more water as necessary until the leeks are soft, brown and transparent.
  4. Place leeks in a food processor and add 8 tbsp matzo flour, salt and pepper and eggs and pulse, adding more matzah flour if initially the mixture is too sticky to handle to shape into rounds for frying.
  5. Prepare your frying pan with the remaining 4 tbsps olive oil, shape the leek mixture into small patties as you wait for the oil to heat up and fry until golden (you may need to add more oil depending on the size of your frying pan).

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