Leek Fritters

Brunch.

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.

Booyakah!!

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.

Magical.

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


Sauce:


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


Fritters:


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.

Multigrain Apple Cinnamon Pancakes

I really need to start eating pancakes more often.

Especially when they are chocked full of the good stuff.  Local eggs, organic yogurt, local apples, and a blend of whole wheat and barley flour to give them some personality. 

Top them with pats of unsalted butter and a generous pour of real maple syrup.

Make a strong pot of coffee or tea. Or better yet, make some mulled hot cider. Maybe throw in a shot of whiskey. I won't tell anyone.

Share these with someone you love.  Or eat them all yourself (not in one sitting, although according to my husband it can be done).

Adapted from this recipe from smitten kitchen.  I swapped out the lemon and blueberries for apples and cinnamon.  This is my new go-to pancake recipe, so next time I may try replacing some of the whole wheat flour with another alternative flour, like millet or quinoa flour just to switch it up a bit.

Multigrain Apple Cinnamon Pancakes (makes 10- 4" pancakes) 


2 eggs
1 c. whole milk yogurt
2 T. almond milk (cows milk or any other alternative milk will work)
3 T. butter, plus extra for greasing pan
1/2 t. vanilla extract
1/2 c. whole wheat flour
1/2 c. unbleached wheat flour
1/4 c. barley flour
2 T. organic sugar
1 T. + 1 t. baking powder
1/2 t. sea salt
1/2 t. cinnamon
1 apple, peeled and diced (about 1 c.)

Preheat oven to 200 degrees.
Heat half the butter in a small pan over medium heat. When it has melted, add it to the other half of the butter and stir until melted.  In a medium sized bowl, whisk together the eggs and yogurt.  Add the butter, vanilla and milk.  Stir to combine. In a separate bowl, mix together the flours, sugar, baking powder, salt and cinnamon.  Pour the dry mixture into the wet and stir just to combine.
Heat a cast iron skillet or non stick pan over medium low heat.  Swirl a little butter around the pan and ladle a scant 1/4 c. batter at a time, leaving a bit of room between each pancake.  Flatten the pancakes out a bit with the back of a spoon and scatter some apple pieces on top of each one. Cook for 3-4 minutes each side, or until bubbles form on top and the pancakes become dry along the edges. Flip and then cook for an additional 3 minutes on the other side.  Transfer pancakes to a sheetpan and place in the oven to keep warm and repeat with remaining batter.
Serve with butter and maple syrup or whatever works for you.