February 28, 2013 by dgarnett2013
Leek fritters with garlic and lemon: The Smitten Kitchen Cookbook by Deb Perelman
Makes about ten 6cm fritters
- 900g leeks (about 3 very large ones)
- 1/2 tsp salt
- 2 spring onions, trimmed, halved lengthwise, and thinly sliced
- 30g plain flour
- 1 tsp baking powder
- Black pepper
- pinch of cayenne pepper
- 1 large egg
- Olive oil
Garlic Lemon Cream
- 120g sour cream
- 1 tab freshly squeezed lemon juice
- Few gratings of fresh lemon zest
- 1 small garlic clove, crushed
Prepare the leeks by trimming them, leaving only the white and pale green parts. Halve them lengthways and plunge in cold water if gritty or dirty. Then slice them crosswise into 0.5cm strips. Bring a pot of salted water to the boil and cook them for 3 – 4 minutes, until they are slightly softened but not limp. Drain and wring them out in a tea towel or piece of muslin.
Put dry leeks into a large bowl with the chopped spring onions.
In a small dish, whisk together the flour, salt, baking powder, pepper, cayenne pepper. Then stir these dry ingredients into the leeks, then stir the egg into it all, till all is evenly coated.
Preheat your oven to 120 degrees C – for keeping cooked fritters warm while you fry subsequent ones.
In a large, heavy frying pan – cast iron is ideal – heat 2 tabs olive oil until it shimmers. Drop small spoonfuls of the leek mixture into the pan – don’t crowd them – and lightly flatten them a bit with the back of a spatula. Cook until they are golden underneath, about 3 mins. Keep on eye on heat control. Flip the fritters and cook for another 3 mins or so on the other side.
Drain the fritters on kitchen paper and transfer them to the warm oven while you make the remaining ones. They stay crisp in the oven for a while.
Garlic lemon cream:
Whisk together the garlic, lemon juice, sour cream and lemon zest until smooth and dollop on each fritter before serving. Fritters also very good with a poached or fried egg on top.
Fritters keep well, chilled in the fridge or frozen. Reheat them straight from frozen in a moderately hot (160 degree) oven.
Eaten the day Michael bought us the ham from Spain.