Leek fritters

IMG_0038 (1) - Edited (1)Now. It’s been quite some time since I posted, so I figured I needed a pretty decent recipe for my comeback. This one evolved when I received a veg box with an enormous leek, and frankly, was at a loss as to what I could make. This grew from a lovely recipe of Ottolenghi’s and has got me buying leeks of my own accord now!


What you’ll need

For the fritters:
30g olive oil
1 large leek, chopped in 2cm chunks (220g prepared weight)
1 small onion, finely chopped
1 small red chilli, finely chopped
10g flat-leaf parsley or coriander (leaves and fine stems), chopped
½ tsp ground coriander
¾ tsp cumin
¼ tsp turmeric
¼ tsp cinnamon
¾ tsp sugar
½ tsp salt
1 egg, separated
80g plain (/all purpose) flour
1 tbsp baking powder
100ml milk
35g butter, melted

For the sauce (optional):
100g greek yogurt
1 garlic clove, crushed
1 tbsp lemon juice
1 tbsp olive oil
¼ tsp salt
15g flat-leaf parsley or coriander (/cilantro) leaves, chopped


What to do

In a large frying pan, heat 15g of olive oil and saute the leek and onion until golden brown. Transfer to a bowl, stir in the chilli, parsley/coriander, spices, sugar and salt, and set aside.

In a new bowl (and using a hand mixer if you have one), beat the egg white until firm peaks form (somewhere between soft and stiff). Gently fold into the leek mixture.

In a third bowl (or your empty second one), combine the flour, baking soda, milk, melted butter and egg yolk, and whisk (or use your hand mixer) until you have a smooth mixture. Gently stir into your leek mixture, and you’re ready to get fritter-ing!

Heating the remaining olive oil in your pan, fry the fritters on low-medium for 5 minutes on each side. I fried three at a time and got 11 out of the batch – enough for dinner and lunch for two people.

While they’re frying, whip up the sauce (or alternatively some greek yogurt and a squeeze of lemon juice will do nicely as well). Pop the yogurt, garlic, lemon juice, olive oil, salt and parsley/coriander in a food processor (or blender) and blend until you have a green-ish sauce. Transfer to a small bowl to serve.

And… enjoy!


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