Recipe from Deb Perelman
Adapted by Julia Moskin
- Total Time
- 1 hour
- Rating
- 5(54)
- Notes
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Ingredients
Yield:About 1 dozen fritters
- 2pounds 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
- 2scallions, trimmed, halved lengthwise and thinly sliced
- ¼cup all-purpose flour
- 1teaspoon baking powder
- Freshly ground black pepper
- Pinch cayenne
- 1egg
- Vegetable oil, for frying
- ½cup sour cream
- 1tablespoon freshly squeezed lemon juice
- Pinch freshly grated lemon zest
- Salt
For the Fritters
For the Cream
Ingredient Substitution Guide
Nutritional analysis per serving (12 servings)
218 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 11 grams monounsaturated fat; 3 grams polyunsaturated fat; 13 grams carbohydrates; 3 grams dietary fiber; 0 grams sugars; 4 grams protein; 256 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Step
1
Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into ¼-inch strips. (If using cooked vegetables, slice into ¼-inch strips and add to bowl in Step 3.)
Step
2
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.
Step
3
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.
Step
4
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.
See AlsoCaramelized Lemon Chicken RecipeStep
5
Repeat with remaining leek mixture, adding oil and adjusting heat as needed.
Step
6
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.
Ratings
5
out of 5
54
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Cooking Notes
Julia
I made it with leeks, zucchini and beets, and because I was sharing with the baby, no salt. I topped mine with a mixture of greek yogurt, sumac and lime, and they were excellent. They were a bit soft - the ones that I fried in the full amount of oil turned out best.
JC
Veg drawer clean out! I had leftover potatoes cooked and mixed with olive oil. Mashed those up. Parboiled the leek. Grated the raw zucchini and carrots and added those. Served with tzatziki sauce that I had, and corn on the cob. I'm freezing the leftovers.
JC
Veg drawer clean out! I had leftover potatoes cooked and mixed with olive oil. Mashed those up. Parboiled the leek. Grated the raw zucchini and carrots and added those. Served with tzatziki sauce that I had, and corn on the cob. I'm freezing the leftovers.
Julia
I made it with leeks, zucchini and beets, and because I was sharing with the baby, no salt. I topped mine with a mixture of greek yogurt, sumac and lime, and they were excellent. They were a bit soft - the ones that I fried in the full amount of oil turned out best.
sophis
i made it with approx. 1lb leeks, 0.5lb beets, 0.5lb carrots. really colorful and delicious. i think definitely fry on the higher end of heat, as they were a little on a soft side and not as crispy as i would have liked (for fault of my own, not the recipe). Also any suggestions for storage on these guys? I have 'em in the fridge wrapped rather ineptly in paper plates and saran wrap for lack of tupperware.(On the topic of storage, /should/ they be stored in the first place?)
Alicia M.
Storing fritters in the freezer works best. Freeze them on a cookie sheet or dinner plate and then put in a Tupperware or ziplock bag for storage. They heat up very well in the oven for about 10-12 minutes. No need to thaw beforehand either.
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