Ingredients
-
3
-
5
-
2/3
-
1
-
1/2
-
3/4
-
1
-
1/4
-
1/4
-
1
-
1/2
-
1
-
1
-
3/4
-
4 1/2
Directions
Leek Fritters, From Plenty by Yotam Ottolenghi, From Plenty by Yotam Ottolenghi
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Steps
|
1
Done
|
First Make Your Sauce. Blitz All the Sauce Ingredients Together in a Food Processor or Blender Until Pale Green. Set Aside For Later. |
|
2
Done
|
Slice the Leeks Into 3/4 Inch 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. |
|
3
Done
|
Whisk the Egg White to Soft Peaks in a Medium Bowl, Then Gently Fold Into the Cooled Leek Mixture. |
|
4
Done
|
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. |
|
5
Done
|
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. |
|
6
Done
|
Serve the Fritters Warm With the Sauce and a Side of Rocket (or Your Preferred Salad Leaves). Any Leftover Fritters Will Be Delicious Eaten Cold the Next Day. |
