As I've been cooking my way through the Plenty cookbook, I have yet to find a meal I don't enjoy. Everything has fantastic flavor and leaves me wanting to make it for dinner again soon. I had never really cooked with leeks before, so this was a new one for me.
Ingredients:
Sauce:
1/2 cup plain Greek yogurt
1/2 cup sour cream
2 garlic cloves, minced
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 cup parsley, chopped
2 cups cilantro, chopped
Fritter:
3 leeks, thinly sliced
5 shallots, minced
2/3 cup olive oil
1 red chile, seeded and diced
1/2 cup parsley, chopped
3/4 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1 teaspoon sugar
3/4 teaspoon salt
1 egg white
3/4 cup flour
4 1/4 teaspoons baking powder
1 egg
2/3 cup milk
4 1/2 tablespoons unsalted butter, melted
Preparation:
1. To make the sauce, blend all sauce ingredients in a food processor until smooth.
2. Heat 1/3 cup oil in a large skillet over medium heat. Add leeks and shallots and fry until soft, about 15 minutes. Remove from heat and let cool.
3. Mix parsley, chile, splices, sugar and salt in with the leeks and shallots.
4. White the egg white to soft peaks with a mixer and fold in with vegetables. Set aside.
5. In a separate bowl, mix flour, baking powder, milk, whole egg, and melted butter to make a batter. Fold in vegetable mixture.
6. Heat remaining oil in the skillet. Spoon in batter to make large fritters. Fry for 3-4 minutes a side, until starting to brown. Remove to paper towels to cool while frying remaining batter. This makes 8-9 large fritters.
7. Serve fritters warm with sauce.
Ingredients:
Sauce:
1/2 cup plain Greek yogurt
1/2 cup sour cream
2 garlic cloves, minced
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 cup parsley, chopped
2 cups cilantro, chopped
Fritter:
3 leeks, thinly sliced
5 shallots, minced
2/3 cup olive oil
1 red chile, seeded and diced
1/2 cup parsley, chopped
3/4 teaspoon coriander
1 teaspoon cumin
1/4 teaspoon turmeric
1/4 teaspoon cinnamon
1 teaspoon sugar
3/4 teaspoon salt
1 egg white
3/4 cup flour
4 1/4 teaspoons baking powder
1 egg
2/3 cup milk
4 1/2 tablespoons unsalted butter, melted
Preparation:
1. To make the sauce, blend all sauce ingredients in a food processor until smooth.
2. Heat 1/3 cup oil in a large skillet over medium heat. Add leeks and shallots and fry until soft, about 15 minutes. Remove from heat and let cool.
3. Mix parsley, chile, splices, sugar and salt in with the leeks and shallots.
4. White the egg white to soft peaks with a mixer and fold in with vegetables. Set aside.
5. In a separate bowl, mix flour, baking powder, milk, whole egg, and melted butter to make a batter. Fold in vegetable mixture.
6. Heat remaining oil in the skillet. Spoon in batter to make large fritters. Fry for 3-4 minutes a side, until starting to brown. Remove to paper towels to cool while frying remaining batter. This makes 8-9 large fritters.
7. Serve fritters warm with sauce.