These tasty leek fritters with garlic sauce make a delicious appetiser or even a light meal. They're easy to make and taste a little bit like onion bhajis.
When I first made these leek fritters I kept hearing about Ottolenghi, perhaps first on Masterchef and then he just kept cropping up everywhere. People were raving about his books and his dishes. Whenever I read one of his recipes online I wanted to try it.
Now, I'm not a vegetarian, and neither is he, but I'm quite happy not to eat meat. Without consciously trying to, I have a few meat-free days most weeks. What I like about Ottolenghi is that he loves making vegetables interesting and you don't feel that anything is missing. So, I told my husband that I wanted Plenty for Christmas.
I don't think he was quite as enthusiastic as I was, especially as he called me from Waterstones saying, was I really sure I wanted Plenty? What about a rather nice book on Spanish food by I can't remember who now? Or what about Ottolenghi's other book that had some meat dishes in as well?
Hmmm I didn't think this was how Christmas presents were supposed to work. Anyway, I think he realised this too, as I did get it as part of my Christmas present.
So, when Dom's Random Recipe Challenge for January was to cook from a new book, this was the book I picked up. And of course, my lovely husband was even less delighted when the recipe I picked had leeks as the main ingredient.
Well, I only needed two leeks, but if you've read my previous post about leek soup, you'll know that I bought two bags by mistake. Anyway, as I write this, there is only one leek left in the fridge, so I think I've done pretty well.
What did we think of these leek fritters?
But, back to the fritters. They were very very good. Whipping up the egg white before mixing it in helps to keep them light in texture. The sauce was also great, but is quite garlicy. So it's probably best to use a very small clove and not to make it before spending too much time with other people who haven't had any.
Despite the leeks, my lovely husband liked these. However, he did compare them to onion bhajis and asked if I could make them just with onion next time.
Leek Fritters Recipe
Ingredients for the Sauce
- 50 ml Greek yogurt
- 50 ml sour cream
- 1 garlic clove crushed
- 1 tbsp lemon juice
- 1½ tbsp olive oil
- Pinch salt
- 2 tbsp coriander leaves chopped
Ingredients for the Leek Fritters
- 2 leeks finely sliced
- 1 onion finely diced
- 1 chilli pepper finely sliced
- 2 tbsp coriander leaves chopped
- ½ tsp ground coriander
- ½ tsp cumin
- ¼ tsp turmeric
- ¼ tsp cinnamon
- ½ tsp sugar
- ¼ tsp salt
- 1 egg
- 70 g self-raising flour
- ½ tsp baking powder
- 80 ml milk
- 30 g butter unsalted, melted
How to Make the Garlic Sauce
- Mix all the ingredients in a food processor. Put in the fridge until needed.
How to Make the Fritters
- Cook the leeks and onions in a little olive oil for about 15 minutes until soft.
- Take off the heat and put in a bowl. Add the chilli, herbs and spices.
- Separate the egg white from the egg yolk. I do this by just picking up the yolk between my fingers.
- Whisk the egg white till it starts to form peaks and then gently mix it into the leeks.
- In another bowl make a batter with the egg yolk, flour, baking powder, milk and melted butter.
- Then gently mix this into the leek mixture.
- Heat some oil in a frying pan and when hot, add spoonfuls of the leek mixture. Cook for about 2 minutes on each side. You'll need to make this number of fritters in two batches.
- Serve with the sauce on the side.
More recipes you might like
Why not try these savoury leek pancakes?
You might also like my sweetcorn fritters.
Places I'm sharing these leek fritters
Tasty Tuesdays at Honest Mum.