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