Leek Fritters

The picture that started it all...
The picture that started it all… via The Smitten Kitchen
Meet 'the gang'
Meet ‘the gang’
Adding our leeks to boiling water...
Adding our leeks to boiling water…
Drain those babies...
Drain those babies…
Add egg after shallot and flour mixture has been added.
Add shallot, flour mixture, and then the whisked egg…
4's a party...
4’s a party…
Flip 'em over
Flip ’em over
Put on paper towel and into the 250 degree oven to keep warm...
Put on paper towel and into the 250 degree oven to keep warm…

Leek Fritters with Garlic and Lemon- via The Smitten Kitchen Cookbook

  • 2 pounds leeks (about 3 large ones)
  • 1/2 teaspoon table salt, plus more for pot
  • 2 scallions, trimmed, halved lengthwise, and thinly sliced (we used a shallot instead)
  • 1/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • Freshly ground black pepper
  • Pinch of Cayenne pepper (optional)
  • 1 large egg
  • Olive Oil or Veggie Oil, for frying
Prepare the batter:
  1. Trim the leeks, leaving only the white and pale- green parts. Halve them lengthwise, and if they look gritty or dirty, plunge them into cold water and fan the layers about to remove any dirt and grit. On a cutting board, slice the leeks crosswise into 1/4 inch strips.
  2. Bring a pot of salted water to a boil, and cook them for 3-4 minutes, until they are slightly softened but not limp.
  3. Drain, and wring them out in a dish towel or a piece of cheesecloth.
  4.  Transfter the wrung out leeks to a large bowl, and stir in the scallions shallots.
  5. In a small dish, whisk together the flour, salt, baking powder, freshly ground black pepper, and cayenne pepper, if you’re using it.
  6. Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.
Cook the Fritters:
  1. Preheat your oven to 250 degrees, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate.
  2. In a large, heavy skillet, heat 2 tablespoons oil over medium heat until it simmers.
  3. Drop small bunches of leek mixture onto the skillet – only a few at a time, so they don’t become crowded – and lightly nudge them flatter with the back of your spatula. Cook the fritters until they are golden underneath, about 3 minutes.
  4. Flip fritters, and cook for another 3 minutes on the other side.
  5. Drain the fritters on paper towels, and transfer them to warm oven while you make the remaining fritters.

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