Leek And Walnut Fritters Recipes

LEEK AND CARDAMOM FRITTERS

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.

LEEK AND WALNUT FRITTERS

Steps:

• Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes. Drain very well and cool. Working in batches, wrap leeks in kitchen towels and squeeze out all liquid. Place leeks in processor and blend to coarse paste. Transfer leeks to large bowl. Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well. Mix in nuts. Add more panko by tablespoonfuls if mixture is very moist.
• Shape 3 tablespoons leek-walnut mixture into 1/2-inch-thick patty. Place on plastic-lined baking sheet. Repeat with remaining mixture. Do ahead Can be made 1 day ahead. Cover patties with plastic and refrigerate.
• Preheat oven to 300°F. Line baking sheet with several layers of paper towels. Pour oil into large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry patties until golden brown, about 4 minutes per side. Transfer fritters to prepared baking sheet to drain. Place baking sheet in oven to keep fritters warm.
• Divide fritters among plates. Garnish with lemon wedges and serve.

LEEK-VEGETABLE FRITTERS WITH LEMON CREAM

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.