Leekfritters Recipes

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LEEK AND CARDAMOM FRITTERS



Leek and Cardamom Fritters image

These leek fritters from Yotam Ottolenghi were featured in a Times Magazine article in 2011, and they are absolutely delicious, an easy answer to anyone asking for a vegetarian main dish. They're somehow both ultratender and wonderfully crisp, sweet from the caramelized leeks and bright and riotously flavorful thanks to the abundance of herbs. You can substitute onions if leeks are unavailable. But try for leeks.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield 4 servings (about 8 large fritters)

Number Of Ingredients 19

About 3/4 cup olive oil
3 leeks, thickly sliced
5 shallots, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 fresh red chili (like Thai), seeded and sliced
1 cup fresh parsley (leaves and fine stems), finely chopped
2/3 cup fresh cilantro (leaves and fine stems), finely chopped
2 to 3 ounces manouri cheese, broken into large chunks (or drained ricotta cheese or young goat cheese)
1 teaspoon salt
1 egg white
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 whole egg
1/2 cup milk
4 tablespoons unsalted butter, melted
Lemon wedges for serving

Steps:

  • Heat the oven to 200. Put 1/3 cup of the oil in a large skillet over medium heat. When it's hot, add the leeks and shallots and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin, coriander, cardamom and cinnamon and continue to cook for 5 minutes. Transfer the onion mixture to a large bowl and add the chili, parsley, cilantro, manouri and salt. Allow to cool, then stir gently.
  • Beat the egg white until soft peaks form, and fold it into the onions. In a separate bowl, stir together the flour, baking powder, whole egg, milk and butter to form a smooth batter. Gently fold it into the onion mixture.
  • Put 2 tablespoons of the remaining oil in a large skillet over medium heat. When it's hot, ladle four spoonfuls (about half of the batter) into the pan to make four large fritters. Fry them until golden and crisp, 2 to 3 minutes per side. Drain on paper towels, then transfer to a platter in the oven to keep warm. Repeat with the remaining batter, adding more of the oil as needed. Serve warm or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 767, UnsaturatedFat 40 grams, Carbohydrate 50 grams, Fat 59 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 753 milligrams, Sugar 11 grams, TransFat 0 grams

LEEK-VEGETABLE FRITTERS WITH LEMON CREAM



Leek-Vegetable Fritters With Lemon Cream image

Provided by Julia Moskin

Categories     appetizer, side dish

Time 1h

Yield About 1 dozen fritters

Number Of Ingredients 13

2 pounds leeks, pale green and white parts only (or use 1 pound leeks and 1 pound cooked vegetables like carrots, potatoes, summer squash, beets, zucchini)
Salt
2 scallions, trimmed, halved lengthwise and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
Pinch cayenne
1 egg
Vegetable oil, for frying
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
Pinch freshly grated lemon zest
Salt

Steps:

  • Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into 1/4-inch strips. (If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.)
  • Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel.
  • Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir.
  • Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven.
  • Repeat with remaining leek mixture, adding oil and adjusting heat as needed.
  • When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 256 milligrams, Sugar 0 grams, TransFat 0 grams

LEEK FRITTERS



Leek Fritters image

Make and share this Leek Fritters recipe from Food.com.

Provided by Brookelynne26

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 25

3 leeks (1 lb total trimmed weight)
5 shallots, finely chopped
2/3 cup olive oil
1 red chili pepper, seeded and sliced
1/2 cup parsley, finely chopped
3/4 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 teaspoon salt
1 egg white
1 tablespoon baking powder
3/4 cup plus 1 tbsp self-raising flour
4 1/2 tablespoons unsalted butter, melted
2/3 cup milk
1 egg
1/2 cup Greek yogurt
1/2 cup sour cream
2 cups cilantro leaves, chopped
1/2 cup fresh parsley leaves, chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • 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 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.
  • 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.
  • 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.

LEEK FRITTERS (PRASSOKEFTEDES)



Leek Fritters (Prassokeftedes) image

A wonderful meze or side dish or even vegetarian main dish. Delicious with Recipe #59951. From "The Glorious Food of Greece."

Provided by Chef Kate

Categories     Potato

Time 35m

Yield 20 fritters

Number Of Ingredients 8

2 large potatoes, peeled and cubed
2 lbs leeks, white and light green parts, halved, washed and thinly sliced
2 large eggs, lightly beaten
1/2 cup breadcrumbs (from stale bread)
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)

Steps:

  • Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.
  • Drain and place in a large bowl.
  • Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
  • Remove and allow to cool slightly.
  • Preheat oven to 200°F.
  • Mash the potatoes until smooth and creamy; add the leeks and combine.
  • Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
  • Heat oil in a large heavy skillet over medium high heat.
  • Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
  • Fry in batches, about three minutes a side, until keftes are golden.
  • Remove to paper towels on racks to drain and then keep warm in the oven.
  • Serve warm.

Nutrition Facts : Calories 106, Fat 4.4, SaturatedFat 0.7, Cholesterol 18.6, Sodium 154.5, Carbohydrate 14.9, Fiber 1.8, Sugar 2.2, Protein 2.4

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