Week 2 of my personal challenge to work my way through the Smitten Kitchen Cookbook.
Leek Fritters. The reason why I love these fritters is that they taste like latkes. I don't often cook with leeks and when I do I use leeks for soup. This recipe shows the versatility of leeks. The fritters are crispy and tasty with the garlic lemon cream that really elevates the flavors.
Leek Fritters
Serving size: 4
Total Time: 45 minutes
Source: Recipe adapted from SmittenKitchen cookbook.
Fritters:
4 large leeks, pale green and white parts only
1/2 teaspoon of salt
2 scallions, trimmed, halved lengthwise, and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
Pinch of cayenne
1 egg
2 tablespoons olive oil or vegetable oil, for frying
garlic lemon cream:
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1/2 lemon zested
a few pinches of salt
1 small garlic clove minced
Step 1: Fill a bowl with cold water. Cut the leeks in half lengthwise and plunge them in the water, cleaning the layers to get rid of any grit. Once they are clean, cut crosswise into 1/4-inch strips.
Step 2: Bring a pot of salted water to a boil and cook the leeks for 3 to 4 minutes, until they are softened.
Step 3: While they are cooking, whisk together the flour, baking powder, a few grinds of black pepper, ginger, and cayenne.
Step 4: Drain the leeks and dry in a towel. Make sure to get rid of as much water as possible. Transfer the leeks to a large mixing bowl and add scallions. Add the flour mixture to the leeks and toss to coat. Add the egg and stir until it is incorporated with the mixture.
Step 5: In a large skillet, heat the oil over medium heat until it begins to shimmer. Scoop heaping tablespoons of the batter into the skillet. Using a spatula, gently flatten the fritter. Cook for approximately 3 minutes, or until it is golden brown. If they are cooking too quickly, lower the heat. Flip fritters and cook until the other side is golden. Drain on paper towels and transfer to the oven to keep warm. Repeat with the remaining batter.
Step 6: Make the sour cream by whisking together all the ingredients and seasoning with a little salt.
Step 7: Serve fritters immediately and top with a dollop of sour cream and a little additional lemon zest.
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