Keftes de Prassa are crispy, golden Sephardic leek fritters made with ground beef and pan-fried to perfection. A beloved dish in Turkish Jewish cuisine, these savory patties are perfect as an appetizer or side dish and served with a squeeze of fresh lemon.
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About This Recipe
Keftes de Prassa are crispy, golden leek fritters that are a staple in Sephardic Jewish cuisine, especially among Jewish communities from Turkey, Greece, and the Balkans. The name comes from Ladino, where “keftes” means fritters or patties, and “prassa” means leeks. Traditionally, they’re made with sautéed leeks mixed with ground beef or lamb, then pan-fried until crisp on the outside and tender on the inside.
I have fond memories of my mom making them throughout my childhood. Since her family is Sephardic Turkish, she called them keftikas, a name used in some Sephardic Turkish communities. This recipe, along with my mom’s Stuffed Grape Leaves and Bimuelos, has been passed down through generations of women in my family, and I love keeping these traditions alive by sharing them with you.
📋 Ingredients
- Leeks: When using leeks, only use the white and light green parts, as the darker layers are too fibrous. Wash the leeks well under water to ensure there's no dirt between the layers.
- Ground Beef: For the best flavor, use 80% lean ground beef (20 % fat).
- Neutral Oil: Use a neutral oil for sautéing and frying, such as avocado oil or vegetable oil.
- Matzo Meal: Matzo meal is finely ground matzo, which is often used during the Passover holiday. If matzo meal is not available or a concern for you, use the same amount of flour.
See recipe card for full information on ingredients and quantities.
🍋 Substitutions and Variations
- Protein: Instead of ground beef, substitute with ground lamb.
- Vegetarian: Add 1-2 mashed potatoes in place of the meat.
- Add Seasonings: Add sautéed garlic or ½ teaspoon garlic powder, lemon zest or chopped mint and parsley in the meat mixture.
⏲️ Instructions
Sauté the leeks: In a large skillet, heat oil over medium heat and saute the leeks for 15 to 20 minutes until they are soft. Let cool slightly.
Prepare the mixture: In a bowl, combine the ground beef, sautéed leeks, 1 beaten egg, salt, and pepper. Mix until well incorporated. If the mixture is too wet, add 1-2 tablespoons of matzo meal and mix.
Dip in Egg: Shape the keftes mixture into small patties and dredge each patty in egg.
Dredge in Flour: Dust each kefte in flour or matzo meal on both sides.
Fry the Keftes: In a wide skillet, fry the patties in the hot oil until crisp on the first side.
Continue frying and Drain: Turn keftes over and fry the other side for another 3-4 minutes until crisp and golden brown. Then transfer to a paper towel lined plate to drain.
📍 Recipe Tips
- Make Ahead: The beef mixture can be made ahead up to 2 days in advance. Chilling will also help the meat mixture firm up. You can also make the fritters ahead of time and when ready, heat in a 350 degree Fahrenheit oven until warmed through.
- If Mixture is Too Wet: If the mixture is too wet and not holding together, add 2-3 tablespoons of matzo meal or flour and mix well.
- Serving For Passover: If serving the keftes for Passover, use matzo meal. If that's not a concern, use the same amount of flour.
Serving Suggestions
Serve the leek fritters alongside a crisp salad such as Lebanese fattoush salad or an herbaceous tabbouleh salad. If you don’t follow kosher dietary laws, a dollop of creamy tzatziki is delicious as well!
More Sephardic Recipes
Sephardic Leek Fritters (Keftes de Prassa)
LittleFerraroKitchen.com
Ingredients
Leek Meat Mixture
- 2 tablespoons Avocado oil or other neutral oil
- 3 Large leeks white and light green parts, about 5 cups
- 1 pound Ground beef
- 1 teaspoon Kosher salt + more for garnish, if needed
- ½ teaspoon Ground black pepper
Fritters
- 2 Eggs whisked
- 1 cup Matzo meal or flour
- Neutral oil for frying
- Lemon wedges for serving
- Chopped parsley for garnish
Instructions
- Prepare the leeks: Cut the leeks in half lengthwise, then slice into half-moons. Place in a bowl of cold water, swish to remove dirt, then drain well.
- Sauté the leeks: In a large skillet, heat 2 tablespoons of oil over medium heat. Add the leeks and cook for 15 to 20 minutes, stirring occasionally, until they are soft. Let cool slightly.
- Prepare the mixture: In a bowl, combine the ground beef, sautéed leeks, 1 beaten egg, salt, and pepper. Mix until well incorporated. If the mixture is too wet, add 1-2 tablespoons of matzo meal and mix.
- Set up a dredging station: In one bowl, place the matzo meal or flour. In another bowl, whisk the remaining 2 eggs.
- Form the fritters: Shape the mixture into small patties, about palm-sized. Dredge each patty in egg, then matzo meal. (It will be a bit messy.)
- Fry the keftes: In a wide skillet, heat about ¼ to ½ inch of oil to 350°F. Carefully place the patties in the hot oil and pan-fry for 3 to 5 minutes per side until golden brown and crisp.
- Drain and serve: Transfer to a plate lined with paper towels and sprinkle with kosher salt. Serve warm with lemon wedges and garnish with chopped parsley.
Notes
-
- Make Ahead: The beef mixture can be made ahead up to 2 days in advance. Chilling will also help the meat mixture firm up. You can also make the fritters ahead of time and when ready, heat in a 350 degree Fahrenheit oven until warmed through.
- If Mixture is Too Wet: If the mixture is too wet and not holding together, add 2-3 tablespoons of matzo meal or flour and mix well.
- Serving For Passover: If serving the keftes for Passover, use matzo meal. If that's not a concern, use the same amount of flour.
- Serve the leek fritters alongside a crisp salad such as Lebanese fattoush salad or an herbaceous tabbouleh salad. If you don’t follow kosher dietary laws, a dollop of creamy tzatziki is delicious as well!
Barbara B says
My mother in law called these Prassa, and always made them with matzo meal for Passover. I have been making them with ground turkey for the last 35 years. My family LOVES them!
Samantha Ferraro says
Fantastic Barbara, We love hearing about how this wonderful recipe evolved. Have a great Day, Samantha.
Jared Sarfaty says
I’m Italian and Sephardic as well. My nona used to make the keftes, lamb and artichokes, and bollicos etc I’m still in Brooklyn.
Samantha says
Hi Jared! Thank you so much for sharing....are bollicos similar to bimuelos? My mom would make bimuelos for Passover!
rhonda shapiro?Hedgar says
Aloha and 'Foodie love' to all,
I'm Samantha's Mom and I'm so touched to see all the wonderful
responses, very touched!
I love and adore you sam!!
Family Foodie says
Sam~ wonderful recipe and I love that you shared with us during #SundaySupper! I am so glad you are part of our group!
Conni @MrsMamaHen says
I am so amazed at all of these recipes that are being shared for #SundaySupper. I have never heard of this dish, but it looks so good, and I KNOW I am going to have to make this in my kitchen soon. Thank you so much for sharing it!
Samantha says
Thanks for much Wendy! I need to make my rounds next 🙂
Lane @ Supper for a Steal says
I love keftikas! We have a Lebanese restaurant that we frequent close by mmm all the food is so good. This is such an easy recipe. Love it!
Samantha says
Hi Lane! I wish I could find these here in So Cal..I miss those Lebanese markets!
Eileen Gross | Wine Everyday says
Another recipe today that is bringing me back to New York City! The City of Immigrants and such great food!
thanks for the recipe!
Cheers!
Jen @ Juanita's Cocina says
I love keftikas! We used to eat these at a deli in NY when we went to visit! FABULOUS recipe and this brings back so many memories for me!
Renee says
Lovely recipe! The flavor combination of leeks and beef sounds absolutely delicious. Thank you so much for sharing it and celebrating your family heritage.