Friday, January 27, 2012

Leek Fritters


Savory or sweet?

Have you ever dined with someone that for the life of them can't make up their mind. You know... the one that stares blankly at the menu trying to decide what she wants as the server has come to the table for the third time to take an order. Yeah, I'm THAT person. So annoying, I know.

Omelette or pancakes?

Poached eggs or French Toast?

I. Just. Can't. Decide.

Even when making breakfast at home I stare into the refrigerator, my eyes darting back and forth between the maple syrup and the eggs. Apple pancakes WOULD be delicious, but then again I think I want a cheesy omelette and homefries. GAAHHHH!!!

Then, the other day while I was munching on some buttered toast (a result of my terrible decision making capabilities) I came across a recipe for leek fritters, aka leek pancakes, aka savory pancakes.


I had to have.

Slow cooked leeks and shallots spiced with corainder, turmeric and chilis are folded into a traditional pancake batter, fried until crispy and served with a herbed sour cream and yogurt dipping sauce.


Served with a simple arugula salad and a nice bloody mary... now that's a brunch worth waking up for!

Leek Fritters (serves 4)
Slightly adapted from Yottam Ottolenghi's Plenty


1/2 c. sour cream
1/2 c. greek yogurt
2 garlic cloves, crushed
2 T. lemon juice
3 T. olive oil
1/2 t. salt
1/2 t. parsley leaves, chopped
1 1/2 c. cilantro leaves, chopped


3 leeks (1 lb. in total, trimmed weight)
5 shallots, finely chopped
2/3 c. olive oil
1 fresh green chile, seeded and sliced
1/2 c. parsley, finely chopped
3/4 t. ground coriander
1 t. ground cumin
1/4 t. ground turmeric
1/4 t. ground cinnamon
1 t. organic sugar
1 egg white
3/4 c. plus 1 T. unbleached flour
1 T. + 1 T. baking powder
1 egg
2/3 c. rice milk
4 1/2 T. unsalted butter, melted

To make the sauce, blitz all the ingredients together in a food processor until a uniform green. Set aside for later.

Cut the leeks into scant 1" thick slices; rinse and drain dry. Sautee the leeks and shallots in a pan with half the 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.

Whisk the egg white to soft peaks and fold it into the vegetables. In another bowl, mix together the flour, baking powder, whole egg, milk and butter to form a batter. Gently mix into the egg white and vegetable mixture.

Put 2 tablespoons of the remaining oil in a large frying pan over medium heat. Spoon about half the vegetable mixture into the pan to make four large fritters. Fry them for 2-3 minutes each side, or until golden and crisp. Remove to paper towels and keep warm. Continue making the fritters, adding more oil as needed. You should end up with about 8 large fritters. Serve warm with sauce on the side or drizzled over.

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