LEEK-VEGETABLE FRITTERS WITH LEMON CREAM
Provided by Julia Moskin
Categories appetizer, side dish
Time 1h
Yield About 1 dozen fritters
Number Of Ingredients 13
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
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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.