Leek Fritters

2 leeks, split in half lengthways and well rinsed
2 eggs, beaten
1 package fine matzo meal
salt
freshly ground black pepper
1/2 teaspoon dried thyme
1/2 teaspoon ground cinnamon
canola oil (for frying)

In a large frying pan half filled with water, over high heat, boil leeks until just tender, 5-7 minutes.
Drain under cold running water.
On a chopping board, chop leeks finely.
Squeeze in a clean tea towel to remove any excess liquid.
Remove to a large bowl.
Stir in the beaten eggs, matzo meal, salt and pepper to taste, thyme and cinnamon until blended.
The batter should be soft enough to drop, add a little more matzo meal or water if necessary.
In a large deep frying pan, heat enough oil to cover the fritters.
Drop tablespoons of the mixture into the hot oil and cook until the underside is browned, 2 minutes.
Turn and cook until the other side is browned, 1 minute longer.
Drain and serve.