Ottolenghi Leek Fritters
This is a slightly modified version of Ottolenghi's leek fritters, adjusted without the self-raising flour and to use less bowls.
- 3 leeks (450 g trimmed weight)
- 5 shallots, finely chopped
- 150ml (2/3 c) olive oil
- 1 red chilli, deseeded and sliced
- 25g parsley (leaves and fine stalks), finely chopped
- optional: couple handfuls of spinach, roughly chopped
- 3/4 tsp ground coriander
- 1 tsp ground cumin
- 1/4 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp sugar
- 1/2 tsp salt, plus pinch more
- 2 eggs, separated
- scant 1 c all-purpose flour (~120g)
- 1 tbsp + 1 1/4 tsp baking powder
- 150ml (2/3 c) milk
- 55g (4 1/2 tbsp) unsalted butter, melted
Cut the leeks into 1 cm thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft, about 15 minutes, then add the spinach, chilli, parsley, spices, sugar and 1/2 tsp salt. Leave to cool.
In another bowl, mix the flour, pinch salt, baking powder, egg yolks, and milk to form a batter. It will seem a little dry, but more liquid is coming. Scrape the vegetable mixture into this bowl. Add in the melted butter and mix.
Whisk the egg white to soft peaks and fold it into the batter.
Put two tablespoons of oil in a frying pan over medium heat. Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp. Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up. Serve warm with the sauce on the side or drizzled over.