Leek Fritters & Garlic Lemon Cream (SK recipe)

You know those bus ads that roll past you with some amazing picture of someone doing something somewhere ridiculous and at the bottom it says “taken with an iPhone”?  Yea, so my iPhone pictures don’t look anything like that.  (Maybe because my life doesn’t really look like this. Although I did pay for the ridiculous storage upgrade so I can now take thousands and thousands of pictures of baby, all doing the same thing, lying on our bed. Maybe not the same thing.)

Of course, that doesn’t stop me from thinking: now that it’s awful and dark and rainy out, maybe the iPhone camera will be able to create some magic in the kitchen.  First up, these leek fritters, taken unabashedly from the Smitten Kitchen, in honor of Rosh Hashanah.  Yes, I know that latkes are for Hanukkah and moreover, that they’re made with potatoes.  But who wouldn’t want to start the New Year, though, with some fried onions with cream and garlic?

Leek Fritters

  • 3-4 large leeks, sliced in half lengthwise and then sliced thinly crosswise
  • 1 bunch scallions, thinly sliced down to the white parts
  • about 1/4 cup flour
  • dash garlic powder
  • dash crushed red pepper
  • salt and pepper to taste
  • 1 teaspoon baking powder
  • 1 egg
  • butter
  • for the sauce:
    • about half a cup sour cream or Greek yogurt
    • 1 garlic clove, finely minced
    • juice from 1/2 lemon
    • a bit of lemon zest
    • pepper, salt to taste
    • optional: dash hot sauce
  • additional eggs, for frying and serving on top

**tip: if you’re serving these for dinner, this makes a comfortable amount for 2 people for dinner.  Otherwise, double the recipe if you’re serving 4, etc.

  1. Prep your vegetables.  Trim the leeks, leaving the white and pale green parts.  Cut them lengthwise and slice them thinly crosswise.  Slice up the scallions, discarding the bottom parts.
  2. Bring a pot of salted water to boil, and boil the leeks for about 3-4 minutes.  Drain, and then wring all the water out using a dish towel, paper towel, or cheese cloth.  Try to get out as much water as you can.
  3. Mix the leeks and the scallions in a large bowl with your fingers, making sure to break up the clumps of leeks that will form after you wring them out.
  4. In a separate bowl, mix together the flour, baking powder, salt, pepper, crushed red pepper and garlic powder.  Add to the leeks/scallions, and then add one egg.  Give it all a stir so a lumpy batter forms.
  5. Preheat an oven and a baking sheet so you can keep your batches of leeks warm.
  6. Over medium to medium-low heat, heat more butter than you think your heart wants, and then add little drops of batter to the pan, smushing each little drop so it forms a flat pancake.  Fry each side until golden brown, about 2-3 minutes per side.  When nice and toasty, transfer to the warmed oven.  Repeat until you finish off the batter.
  7. While your fritters cook, mix together your cream sauce by adding the sour cream, garlic, lemon, lemon zest, salt, pepper and hot sauce together and whisking.
  8. When the last of your fritters is sitting in the oven, fry up a couple of eggs to finish off your meal.  Serve hot.

The Verdict:

Deb Perelman promises that these keep well in the fridge for a week, or in the freezer for about a month – simply warm them up in a 325 degree oven to get them nice and crisp again.  The Husband and I have no idea if this is true, because we gobbled all of these right up.

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Published by

varinaj

planning, cooking, eating and repeating.

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