LEEK AND CARDAMOM FRITTERS
These leek fritters from Yotam Ottolenghi were featured in a Times Magazine article in 2011, and they are absolutely delicious, an easy answer to anyone asking for a vegetarian main dish. They're somehow both ultratender and wonderfully crisp, sweet from the caramelized leeks and bright and riotously flavorful thanks to the abundance of herbs. You can substitute onions if leeks are unavailable. But try for leeks.
Provided by Mark Bittman
Categories appetizer
Time 1h
Yield 4 servings (about 8 large fritters)
Number Of Ingredients 19
Steps:
- Heat the oven to 200. Put 1/3 cup of the oil in a large skillet over medium heat. When it's hot, add the leeks and shallots and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin, coriander, cardamom and cinnamon and continue to cook for 5 minutes. Transfer the onion mixture to a large bowl and add the chili, parsley, cilantro, manouri and salt. Allow to cool, then stir gently.
- Beat the egg white until soft peaks form, and fold it into the onions. In a separate bowl, stir together the flour, baking powder, whole egg, milk and butter to form a smooth batter. Gently fold it into the onion mixture.
- Put 2 tablespoons of the remaining oil in a large skillet over medium heat. When it's hot, ladle four spoonfuls (about half of the batter) into the pan to make four large fritters. Fry them until golden and crisp, 2 to 3 minutes per side. Drain on paper towels, then transfer to a platter in the oven to keep warm. Repeat with the remaining batter, adding more of the oil as needed. Serve warm or at room temperature, with lemon wedges.
Nutrition Facts : @context http, Calories 767, UnsaturatedFat 40 grams, Carbohydrate 50 grams, Fat 59 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 753 milligrams, Sugar 11 grams, TransFat 0 grams
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Lynden Taylor
[email protected]Overall, I thought these fritters were pretty good. I would make them again, but I would make a few changes to the recipe.
PRIYO GAMING
[email protected]The batter was a bit too thick, so I added a little more water.
Rojina Thakuri
[email protected]These fritters were a bit too oily for my taste.
Ruth Jambo
[email protected]I used green onions instead of leeks, and they worked just as well.
Sagun Lal Mahato
[email protected]These fritters were a great way to use up some leftover leeks. They were quick and easy to make, and they tasted great!
Camden Douglas
[email protected]I made these fritters for a party and they were a big hit. Everyone loved the unique flavor and the crispy texture.
Carrie Pahl
[email protected]These fritters were easy to make and turned out perfectly. I served them with a simple yogurt sauce and they were a hit!
Kutkatcher Murda
[email protected]I'm not a big fan of leeks, but I really enjoyed these fritters. The cardamom added a nice touch of flavor.
James Eban
[email protected]These fritters were a delicious and unique way to enjoy leeks. I will definitely be making them again!
Martin Njuguna
[email protected]Overall, I thought these fritters were pretty good. I would make them again, but I would make a few changes to the recipe.
Andrew Roberts
[email protected]The batter was a bit too thick, so I added a little more water.
Adrian McCormack
[email protected]These fritters were a bit too oily for my taste.
luv_ fairy
[email protected]I used green onions instead of leeks, and they worked just as well.
Imran jamm
[email protected]Not a fan of cardamom, so I omitted it from the recipe. The fritters were still delicious!
kent longstreet
[email protected]These fritters were a great way to use up some leftover leeks. They were quick and easy to make, and they tasted great!
Ifeanyi John
[email protected]I was a bit hesitant about the cardamom, but it really worked well in this recipe. The fritters had a lovely flavor and aroma.
Raegan Smith
[email protected]These fritters were easy to make and absolutely delicious! I'll definitely be making them again.
joker brigt
[email protected]Followed the recipe exactly and the fritters turned out perfect! Crispy outside, fluffy inside.
Lucckii Charm
[email protected]I made these fritters for a brunch party and they were a hit! Everyone loved the unique flavor and the crispy texture.
Rosta Lama
[email protected]These leek and cardamom fritters were a delightful surprise! The combination of flavors was unique and very enjoyable. The fritters were crispy on the outside and fluffy on the inside, and the cardamom added a lovely warmth and depth of flavor.