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:
- 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.
- Bring a pot of salted water to a boil, and cook them for 3-4 minutes, until they are slightly softened but not limp.
- Drain, and wring them out in a dish towel or a piece of cheesecloth.
- Transfter the wrung out leeks to a large bowl, and stir in the
- In a small dish, whisk together the flour, salt, baking powder, freshly ground black pepper, and cayenne pepper, if you’re using it.
- Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.
Cook the Fritters:
- Preheat your oven to 250 degrees, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate.
- In a large, heavy skillet, heat 2 tablespoons oil over medium heat until it simmers.
- 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.
- Flip fritters, and cook for another 3 minutes on the other side.
- Drain the fritters on paper towels, and transfer them to warm oven while you make the remaining fritters.