Fritas de prasa
{{Short description|Sephardic Jewish leek fritters}}
{{Infobox food
| name = Fritas de prasa
| image = Fritas de prasa ready a.jpg
| caption = Fritas de prasa
| image_size = 350 px
| alternate_name = Keftes de prasa, koftas de prasa, leek patties, potato-leek patties, Sephardi latkes
| country =
| region = Possibly Spain; today popular in Israel and the Sephardic Jewish diaspora
| creator = Sephardic Jews
| course = Appetizer
| type = fritters, patties
| served = Hot, traditionally served for Hanukkah, Passover, and Rosh Hashanah, although it can be served all year
| main_ingredient = Leeks, potatoes, egg, matzo meal, kosher salt, cooking oil
| variations =
| calories =
| other =
| associated_cuisine = Sephardi Jewish cuisine, Israeli cuisine
}}
Fritas de prasa, also keftes de prasa and albondigas de prasa ({{langx|he|קציצות כרישה|translit=ktzizot krisha|lit=leek patties}}) are fried potato-leek pancakes common in Sephardic Jewish cuisine.
Fritas de prasa have been served by Sephardic Jews on Rosh Hashanah, Hanukkah, Passover since the time of the Spanish Inquisition and forced expulsion of Jews from Spain.{{cite book |last1=Marks |first1=Gil |title=Olive Trees and Honey |publisher=HMH}}
Etymology
Tan and Hosking note that "the name reflects the journey of Sephardic cuisine".Tan, A. Ö., & Hosking, R. (2010). Empanadas With Turkish Delight Or Borekitas de Lokum? The Sweet-Sour Journey of Sephardic Cuisine and Ladino Language. In Food and Language. Proceedings of the Oxford Symposium on Food and Cooking 2009 (pp. 341). The term "prasa," meaning leek, originates from Greek and has influenced the Turkish word "pirasa." The word "kofte," referring to minced meat, is of Persian origin and is commonly used in Turkish cuisine to denote meatballs. The Spanish word "albondigas," used for meatballs, has its roots in the Arabic term "al-bunduq," which means hazelnut and, by extension, small round objects. It is likely that Jews in Spain adopted this term.
Description
Fritas de prasa are similar to a latke.{{cite web |date=23 November 2015 |title=Zahav a World of Israeli Cooking |url=https://www.hadassahmagazine.org/2015/11/23/zahav-a-world-of-israeli-flavor/ |access-date=19 October 2019 |website=Hadassah Magazine}}
According to Tan and Hosking, this dish "would be listed among the top five typically Jewish dishes among Turkish Jews."Tan, A. Ö., & Hosking, R. (2010). Empanadas With Turkish Delight Or Borekitas de Lokum? The Sweet-Sour Journey of Sephardic Cuisine and Ladino Language. In Food and Language. Proceedings of the Oxford Symposium on Food and Cooking 2009 (pp. 341). File:Frying_the_prasa_a.jpg
See also
References
{{reflist}}
{{Jewish baked goods}}
{{Israeli cuisine}}
Category:Sephardi Jewish cuisine
{{Jewish-cuisine-stub}}