Santa bought me a whooping four cooking books this Christmas! My first recipe from these books came today from Yotam Ottolenghi‘s PLENTY cookbook. The book is a collection of his vegetarian recipes, originally from the Guardian Weekend magazine section each week. www.guardian.co.uk/lifeandstyle/2008/feb/02/recipe.vegetarian
I was not sure what to cook, and browsing through the book I found these truly delicious leek fritters (page 36). They are really easy to make and you can get away with using dried herbs if you don’t have parsley or coriander to hand at this time of year.
Splitting the mix up in the pan is a little tricky but it does work. Finally I’ve found the perfect recipe to use up loads of leeks all at once.
For the sauce
100g Greek yogurt
100g sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
20g finely chopped flat-leaf parsley leaves
30g finely chopped coriander leaves
For the fritters
3 leeks (450g trimmed weight)
2 banana shallots, peeled and finely chopped
140ml olive oil
1 red chilli, deseeded and sliced
25g parsley, finely chopped
1 tsp coriander seeds, crushed
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp sugar
½ tsp salt
120g self-raising flour
1 tbsp baking powder
55g unsalted butter, melted
Start by making the sauce. Put all the sauce ingredients into the bowl of a food processor, blitz together until a uniform green, then set to one side.
Cut the leeks into 2cm thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft – about 15 minutes – then transfer to a bowl and add the chilli, parsley, spices, sugar and salt. Leave to cool.
Whisk the egg white to soft peaks and fold it into the vegetables. In another bowl, mix the flour, baking powder, egg, milk and butter to form a batter. Gently mix this into the egg white and vegetable mixture.
Put two tablespoons of oil in a frying pan over medium heat. Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp. Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up. Serve warm with the sauce on the side or drizzled over.
- Sweet Pea and Leek Fritters (lattesandleggings.com)
- Jamie’s Leek and Potato Soup (jjasonwhatsinseason.wordpress.com)