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Leek Confit Chremsels


This is Ashira’s grandmother’s recipe for chremslach, which are Passover fritters. They are not difficult to make and have a real taste of tradition, updated with a modern twist with the addition of a leek confit!


Roll each chremsl in Heaven and Earth Veggie Crumbs for a perfect Pesach-friendly breading. What could be a better treat for your family this Pesach?


For more great ideas, watch Just Make It!


Prepare the Leek Confit Chremsels


Boil the potatoes and let cool.


Put the leeks, garlic and salt in a small square dish and drizzle with olive oil. Bake on 350 degrees Fahrenheit for 45 minutes.


Add the leek mixture to the mashed potato mixture and add some more salt to your liking. Add two eggs and refrigerate overnight.


Make mashed potato patties and coat in veggie crumbs. Fry on each side and serve warm.


The batter can be made one to three days in advance and stored in the refrigerator, or the chremslach can be completely prepared in advance, frozen, and rewarmed. 


If you’re short on time, feel free to use instant mashed potatoes for a quick hack.


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