LEEK-VEGETABLE FRITTERS WITH LEMON CREAM

Leek-Vegetable Fritters With Lemon Cream image

Provided by Julia Moskin

Time 1h

Yield About 1 dozen fritters

Number Of Ingredients 13

Previous Next

Ingredients

2 pounds leeks, pale green and white parts only (or use 1 pound leeks and 1 pound cooked vegetables like carrots, potatoes, summer squash, beets, zucchini)
Salt
2 scallions, trimmed, halved lengthwise and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
Pinch cayenne
1 egg
Vegetable oil, for frying
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
Pinch freshly grated lemon zest
Salt

Steps:

Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into 1/4-inch strips. (If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.)
Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel.
Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir.
Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven.
Repeat with remaining leek mixture, adding oil and adjusting heat as needed.
When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top.

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 256 milligrams, Sugar 0 grams, TransFat 0 grams

Comment
Leave a comment

Nahendra Khadka

[email protected]

I've never made leek fritters before, but these look easy enough to try.

Barand Boy

[email protected]

I'm not sure about the lemon cream sauce, but the fritters themselves look delicious.

Mpho Amos

[email protected]

These fritters sound like a great way to use up leftover vegetables.

Cherry Blossom

[email protected]

I'm definitely going to make these fritters for my next party.

Caitlin Pegher

[email protected]

These fritters look delicious! I can't wait to try them.

Danso Ishak

[email protected]

The fritters were good, but the lemon cream sauce was a bit too sour for me.

ideal Cargo

[email protected]

These fritters were a bit too greasy for my taste. I think I would try them again with less oil.

Minouche Honore

[email protected]

I'm not a big fan of leeks, but these fritters were amazing! The lemon cream sauce really made the dish.

Rehan Shaikh

[email protected]

These fritters were so easy to make and they turned out perfectly. I used a mix of leeks and zucchini, and they were delicious. The lemon cream sauce was a great addition.

Sami Saleem

[email protected]

I made these fritters for a brunch party and they were a huge success. Everyone loved them! I especially liked the lemon cream sauce, which was light and tangy.

Marvin Scott

[email protected]

These leek vegetable fritters were a hit with my family! They were crispy on the outside and tender on the inside, and the lemon cream sauce was the perfect complement. I will definitely be making these again.

Name

Message