Leek and Rapini Fritters | CUESA

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Leek and Rapini Fritters


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


  1. 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.

  2. Chop parsley and combine in a bowl with cooled rapini, leeks, eggs, breadcrumbs and cheese. Stir to combine.
  3. 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.



CUESA (Center for Urban Education about Sustainable Agriculture) is dedicated to growing thriving communities through the power and joy of local food. Learn More »