These leek fritters could be used on the Yehi Ratsones platter at Rosh Hashanah.

Ingredients

• 8 leeks
• 2 tablespoons butter
• 4 eggs, lightly beaten
• 1-2 cups mashed potatoes
• salt and pepper to taste
• 1 teaspoon dried oregano
• ½ cup flour, or more as needed
• olive or peanut oil for frying
• 2 medium lemons, cut in wedges

Instructions

Wash the leeks, separating the layers of leaves to remove any grit. Slice the white and tender green parts. Melt the butter in a large pan and sauté the leeks in it for 1-2 minutes, seasoning them with salt. Cover with boiling water, and cook for another 2 minutes or until crisp-tender. Drain and put the leeks in a large bowl. Add the eggs, a cup of mashed potato, salt and pepper, the dried oregano, and half a cup of flour and stir to blend all the ingredients. If the mixture is too sloppy, add the additional mashed potato and/or the flour and adjust the seasoning.

Heat half an inch of oil in a large frying pan. Using a 1/3-cup measure, scoop portions of the mixture and drop them in the oil. Flatten each with a spatula and cook, keeping the oil at a sizzling but not excessive temperature, for 2-3 minutes per side, or until golden brown. Remove to a warm dish lined with paper towels. Serve sprinkled with salt and with wedges of lemon on the side. Serves 8.