Leek Fritters

Name: Leek Fritters
Ingredients: 3 leeks (1 lb total trimmed weight); 5 shallots, finely chopped; 2/3 cup olive oil; 1 red chili pepper, seeded and sliced; 1/2 cup parsley, finely chopped; 3/4 teaspoon ground coriander; 1 teaspoon ground cumin; 1/4 teaspoon ground turmeric; 1/4 teaspoon ground cinnamon; 1 teaspoon sugar; 1/2 teaspoon salt; 1 egg white; 1 tablespoon baking powder; 3/4 cup plus 1 tbsp self-raising flour; 4 1/2 tablespoons unsalted butter, melted; 2/3 cup milk; 1 egg; Sauce; 1/2 cup Greek yogurt; 1/2 cup sour cream; 2 cups cilantro leaves, chopped; 1/2 cup fresh parsley leaves, chopped; 2 garlic cloves, crushed; 2 tablespoons lemon juice; 3 tablespoons olive oil; 1/2 teaspoon salt

26 ingredients

6 steps

Ingredients

3 leeks (1 lb total trimmed weight)
5 shallots, finely chopped
2/3 cup olive oil
1 red chili pepper, seeded and sliced
1/2 cup parsley, finely chopped
3/4 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 teaspoon salt
1 egg white
1 tablespoon baking powder
3/4 cup plus 1 tbsp self-raising flour
4 1/2 tablespoons unsalted butter, melted
2/3 cup milk
1 egg
Sauce
1/2 cup Greek yogurt
1/2 cup sour cream
2 cups cilantro leaves, chopped
1/2 cup fresh parsley leaves, chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt

Directions

1

First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until pale green. Set aside for later.
2

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.
3

Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture.
4

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.
5

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.
6

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.