January 4, 2012
Page 36, Ottolenghi
The smell of the house was intoxicating as the leeks cooked down this evening. I took the recycling and garbage out and when I stepped back into the kitchen, my mouth watered and all felt right with the world. Amazing how cooking onions makes a house smell like a home.
I had decided last night on leek fritters for dinner this evening. Not something I have ever made before, but we had two leeks in the crisper just begging to be used, and off I went. The recipe is below, and I will tell you that it is DELISH!! I halved the recipe since I only had two small leeks – and that made a perfect two fritters each for B and I, to go along with a green salad with apple and sunflower seeds, and our B’s Special Bitter Lime Old Fashioneds (made with leftover candied lime syrup from our New Year’s Day rice pudding). A fairly easy recipe for a weeknight, and whipping the egg whites and adding a ton of baking powder made these SO FLUFFY and crisp. A definite win all around – especially the subtle and amazing spice mixture that rocks these fritters.
So far B and I have liked the two recipes from Ottolenghi’s Plenty far better than the two from Henry’s Plenty. It will be fun to see if the trend continues over the course of the year….
Gently mix the batter into the egg white/vegetable mixture.