Leek Fritters - serves 4
3 leeks, 1 lb total trimmed weight
5 shallots, finely chopped
2/3 cup olive oil
1 red chilli, seeded and sliced
½ cup parsley, finely chopped
¾ tsp ground coriander
1 tsp ground cumin
¼ tsp ground turmeric
¼ tsp ground cinnamon
1 tsp sugar
½ tsp salt
1 egg white
1 tbsp baking powder
¾ cup and 1 tbsp self-raising flour
4.5 tbsp unsalted butter, melted
2/3 cup milk
1 egg
Sauce:
½ cup greek yoghurt
½ cup sour cream
30g coriander leaves, chopped
20g parsley leaves, chopped
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until pale green. Set aside for later.
Slice the leeks into 1” 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. Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture.
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.
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. Enjoy!
