Leek and Rapini Fritters
Source: Angelo Garro with Nikki Silva & Davia Nelson, The Kitchen Sisters, authors of Hidden Kitchens.
This recipe was demonstrated November 19, 2005.
Makes about 20 fritters
1 bunch rapini (broccholi rabe), stems removed
2 medium leeks, white part only
Half a bunch flat-leaf parsley, stems removed
2 large eggs
½ cup breadcrumbs
½ cup grated Parmigiano Reggiano cheese
Salt and black pepper, to taste
2 to 3 tablespoons olive oil, plus more for pan if needed
- Bring a medium pot of salted water to a boil. Finely chop rapini. Slice leeks lengthwise into quarters and chop finely. Blanch rapini and leeks in boiling water for about 5 minutes. Strain mixture. Using the back of a spoon press to exract excess liquid. Set aside to cool.
- Chop parsley and combine in a bowl with cooled rapini, leeks, eggs, breadcrumbs and cheese. Stir to combine.
- In a large skillet, heat olive oil over medium-high heat. Shape mixture into 2-inch patties and fry until golden, 2 to 3 minutes per side. Add more olive oil to pan as needed. Drain on paper towels and transfer to a serving plate.