Leek and Walnut Fritters Recipe

• 1/2 tsp Freshly Ground Black Pepper
• 2 Large Eggs (beaten to blend)
• 1-1/2 cups Chopped Walnuts
• 1/4 cup Fresh Lemon Juice
• Lemon Wedges for garnish
• 12 cups Chopped Leeks
• Vegetable Oil (for frying)
• 3/4 cup Bread Crumbs
• 2 tsp Baking Powder
• 1 tsp Salt

• Cook leeks in large saucepan of boiling salted water until just tender. Drain the water and allow it to cool.
• Wrap leeks in kitchen towels and squeeze out all liquid.
• Place leeks in processor and blend to a coarse paste.
• Transfer the leek paste to large bowl and add breadcrumbs, eggs, lemon juice, baking powder, salt, and pepper; blend well. Add walnuts too.
• Shape leek-walnut mixture into 1/2-inch-thick patty and place them on plastic-lined baking sheet, refrigerate.
• Pour oil into a large saucepan and heat it over medium flame. Fry the patties until golden brown.
• Place the fritters on kitchen towel to drain off excess oil.
• Garnish Leek and Walnut Fritters with lemon wedges and serve immediately.