Leek Fritters
- Ready In:
- 30mins
- Ingredients:
- 25
- Serves:
-
4
ingredients
- 3 leeks (1 lb total trimmed weight)
- 5 shallots, finely chopped
- 157.80 ml olive oil
- 1 red chili pepper, seeded and sliced
- 118.29 ml parsley, finely chopped
- 3.69 ml ground coriander
- 4.92 ml ground cumin
- 1.23 ml ground turmeric
- 1.23 ml ground cinnamon
- 4.92 ml sugar
- 2.46 ml salt
- 1 egg white
- 14.79 ml baking powder
- 177.44 ml plus 1 tbsp self-raising flour
- 66.55 ml unsalted butter, melted
- 157.80 ml milk
- 1 egg
-
Sauce
- 118.29 ml Greek yogurt
- 118.29 ml sour cream
- 473.18 ml cilantro leaves, chopped
- 118.29 ml fresh parsley leaves, chopped
- 2 garlic cloves, crushed
- 29.58 ml lemon juice
- 44.37 ml olive oil
- 2.46 ml salt
directions
- First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until pale green. Set aside for later.
- Slice the leeks into 3/4 inch thick pieces, then rinse and drain in a colander. Pour half the olive oil in a medium pan and cook the shallots and leeks on a medium heat for 15 minutes, or until they have softened. Place the mixture in a large bowl, add the chilli, parsley, spices, sugar and salt, then leave to cool.
- Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture.
- In another bowl combine the flour, baking powder, egg, milk and butter to form a batter. Spoon in the vegetable mixture and gently stir to combine.
- Heat 2 tbsp of oil in a large frying pan on a medium flame. Once hot spoon in half the batter to form four large fritters. Fry for 2-3 minutes on each side, or until golden and crisp. Remove, drain on kitchen towels and keep warm. Repeat with the remaining batter.
- Serve the fritters warm with the sauce and a side of rocket (or your preferred salad leaves). Any leftover fritters will be delicious eaten cold the next day.
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RECIPE SUBMITTED BY
<p>I'm a stay at home mom to a super spunky little girl. She's only 18 months and already full of personality. <br />I love recipezaar and am just getting into the contests and events. It's really helping me break out of my cooking rut. I really appreciate anyone who takes the time to review or post a photo of any of my recipes, good or bad. After all we all have different tastes and suggestions for improvement are always welcome. <br /> <br /><br /><br /><br /></p>