Leek Fritters

These crispy fried morsels are best served at room temperature, with a good squeeze of lemon juice and a sprinkling of salt and freshly grated nutmeg.

4 large leeks, total weight about 2 1/4 lb. thickly sliced
1/2-3/4 cup coarse matzo meal
2 eggs, lightly beaten
olive or vegetable oil, for shallow frying
salt and ground black pepper

1. Cook the leeks in salted boiling water for 5 minutes, or until just tender and bright green. Drain well and leave to cool.

2. Chop the leeks coarsely. Put in a bowl and combine with the matzo meal, eggs and seasoning.

3. Heat 1/4 in. oil in a frying pan. Using two tablespoons, carefully spoon the leek mixture into the hot oil. Cook over a medium-high heat until golden brown on the underside, then turn and cook the second side. Drain on kitchen paper. Add more oil if needed and heat before cooking more mixture.