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Categories:
leeks salt scallions all-purpose baking powder freshly ground black pepper cayenne egg vegetable oil sour cream freshly squeezed lemon juice freshly grated lemon zest salt
Viewed: 84 - Published at: 2 years agoIngredients
- 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
Method
- 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.
