Yotam's Leek Fritters
From chuckieb 5 years ago
- 45 minutes to make
- Serves 2
I tried this recipe from Yotam Ottolenghi last night and it was delicious. This is my tweak. His recipe serves four large fritters per person, contains cinnamon and has a Yogurt/Sour cream based sauce to go with the fritters. Read more I halved the recipe so this one serves 2. I prefer to make smaller flatter fritters as they get crispier, so I made 8 small fritters, and I just served mine with a wedge of lemon squeezed over top. These are light, airy and very flavourful. See less
Ingredients
- 1 1/2 leeks, trimmed, use only the white and light green parts, no dark green leaves shopping list
- 2 large shallots, finely chopped shopping list
- 1/3 cup olive oil shopping list
- 1 fresh red chile, seeded and chopped fine shopping list
- 1/2 cup fresh parsley (leaves and fine stalks) finely chopped shopping list
- 1/2 tsp. ground coriander shopping list
- 1/2 tsp. ground cumin shopping list
- 1/4 tsp. ground turmeric shopping list
- 1 tsp. sugar shopping list
- 1/4 tsp. salt shopping list
- 1 egg (divide yolk and white, beat the white with electric beaters, divide the beaten white in half and add the yolk to one of the halves) shopping list
- 3 oz. self rising flour (recipe below) shopping list
- 1/2 tbsp. baking powder shopping list
- 1/3 cup milk shopping list
- 2 1/4 tbsp. unsalted butter, melted shopping list
- Self Rising Flour (keep excess in a mason jar for another time) shopping list
- Combine 1 cup flour, 1 1/4 tsp. baking powder, and a pinch of salt. Mix well. shopping list
How to make it
- Cut the leeks into 1/4 inch slices; rinse and drain dry.
- Saute the leeks and shallots in a pan with half the olive oil on medium heat for about 15 minutes, or until soft.
- Transfer to a large bowl and add the chile, parsley, spices, sugar and salt.
- Allow to cool down.
- Whisk the beaten egg white to soft peaks and fold half of the mixture into the vegetables.
- In another bowl mix together the flour, baking powder, the egg yolk and the other half the whites, milk and butter to form a batter.
- Gently mix it into the egg white and vegetable mixture.
- Put remaining oil in a large frying pan and place over a medium heat.
- Spoon mixture in to pan to make eight small fritters.
- Press down to flatten.
- Fry them for 2-3 minutes on each side, or until golden and crisp.
- Remove to paper towels.
- Serve warm, with a squeeze of lemon drizzled over.
People Who Like This Dish 5
- njspanteach Green Brook, NJ
- clbacon Birmingham, AL
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- chuckieb Ottawa, CA
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