Photo by: Jonathan Lovekin

Leek fritters

Print Recipe

3 leeks (450g in total, trimmed weight)
5 shallots, finely chopped
150ml olive oil
1 fresh red chilli, deseeded and sliced
25g parsley (leaves and fine stalks), 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 free-range egg white
120g self-raising flour
1 tbsp baking powder
1 free-range egg
150ml milk
55g unsalted butter, melted

Sauce:
100g Greek yoghurt
100g soured cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
20g parsley leaves, chopped
30g coriander leaves, chopped

My aunt, Yona Ashkenazi, makes the most heavenly leek fritters, inspired by her late husband Yaacov’s Turkish descent. I have to admit I haven’t eaten her wonderful food for many years but these fritters in particular, and another version made with spinach, remain distinct and sweet childhood memories. I believe my leek fritters come quite close. Don’t be put off by the long list of ingredients. You are likely to find many of them in your kitchen cupboard. You also don’t have to make the sauce. A squirt of lemon or lime juice will suffice.

Serves 4

(p 36, Plenty)

Method

The method for this recipe is available in the book Plenty, available to buy here.
Plenty |
£25.00

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