Leek Fritters

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January 4, 2012

Leek Fritters

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….

 

Leek Fritters
From Plenty by Yotam Ottolenghi
 
Ingredients for the sauce:
1/2 cup Greek yogurt
1/2 cup sour cream
2 garlic cloves, crushed
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 cup parsley leaves, chopped
2 cups cilantro leaves, chopped
 
Ingredients for the fritters:
3 leeks (1 pound total, trimmed weight)
5 shallots, finely chopped
2/3 cup olive oil
1 fresh red chili, seeded and sliced
1/2 cup parsley, leaves and fine stalks, finely chopped
3/4 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon sugar
1/2 teaspoon salt
1 egg white
3/4 cup plus 1 tablespoon self rising flour (see bench note)
1 tablespoon baking powder
1 egg
2/3 cup milk
4 1/2 tablespoons unsalted butter, melted

 
Sauce:
Process all the ingredients together until a uniform green. Set aside.
 
Fritters:
Cut the leeks into scant 1 inch thick slices. Rinse clean and drain dry. Saute the leeks and shallots in half the oil for about 15 minutes until soft. Transfer to a bowl and add the chili, parsley, spices, sugar and salt. Allow to cool.
Whisk the egg white to soft peaks and fold into the vegetables.
In another bowl, mix the flour, baking powder, whole egg, milk and butter to form  a batter.
Gently mix the batter into the egg white/vegetable mixture.
Add the rest of the oil to a pan over medium heat. Spoon about half the vegetable mixture into the pan, making about 4 large fritters. Fry them 2 to 3 minutes on each side until golden brown and crisp. Remove to paper towels and keep warm. Continue making the fritters adding more oil if needed.
You should end up with eight large fritters. Serve warm with the sauce on the side or drizzled over.

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One response to “Leek Fritters

  1. Pingback: Year of Plenty Top Five Lists and the final Ottolenghi dish « The Year of Plenty

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