Best Leek And Walnut Fritters Recipes

Leek Fritters image

Provided by Brookelynne26

Categories Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 25

3 leeks (1 lb total trimmed weight)
5 shallots, finely chopped
2/3 cup olive oil
1 red chili pepper, seeded and sliced
1/2 cup parsley, finely chopped
3/4 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 teaspoon salt
1 egg white
1 tablespoon baking powder
3/4 cup plus 1 tbsp self-raising flour
4 1/2 tablespoons unsalted butter, melted
2/3 cup milk
1 egg
1/2 cup Greek yogurt
1/2 cup sour cream
2 cups cilantro leaves, chopped
1/2 cup fresh parsley leaves, chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt

Steps:

First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until pale green. Set aside for later.
Slice the leeks into 3/4 inch thick pieces, then rinse and drain in a colander. Pour half the olive oil in a medium pan and cook the shallots and leeks on a medium heat for 15 minutes, or until they have softened. Place the mixture in a large bowl, add the chilli, parsley, spices, sugar and salt, then leave to cool.
Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture.
In another bowl combine the flour, baking powder, egg, milk and butter to form a batter. Spoon in the vegetable mixture and gently stir to combine.
Heat 2 tbsp of oil in a large frying pan on a medium flame. Once hot spoon in half the batter to form four large fritters. Fry for 2-3 minutes on each side, or until golden and crisp. Remove, drain on kitchen towels and keep warm. Repeat with the remaining batter.
Serve the fritters warm with the sauce and a side of rocket (or your preferred salad leaves). Any leftover fritters will be delicious eaten cold the next day.

Leek Fritters (Prassokeftedes) image

Provided by Chef Kate

Categories Potato

Time 35m

Yield 20 fritters

Number Of Ingredients 8

2 large potatoes, peeled and cubed
2 lbs leeks, white and light green parts, halved, washed and thinly sliced
2 large eggs, lightly beaten
1/2 cup breadcrumbs (from stale bread)
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)

Steps:

Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.
Drain and place in a large bowl.
Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
Remove and allow to cool slightly.
Preheat oven to 200°F.
Mash the potatoes until smooth and creamy; add the leeks and combine.
Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
Heat oil in a large heavy skillet over medium high heat.
Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
Fry in batches, about three minutes a side, until keftes are golden.
Remove to paper towels on racks to drain and then keep warm in the oven.
Serve warm.