Name: Leek and Feta Fritters
Yield: Serves 4
Ingredients: small bunch of tarragon, leaves chopped; salt and black pepper; 80 g feta, crumbled; 30 g gram (chickpea) flour (or just use a total of 100 g self-raising flour); 3 leeks, washed, trimmed and finely sliced; zest and juice of ½ lemon; 1 tsp baking powder; 2 large eggs; sumac (or see introduction for alternative); 2 tbsp olive oil; cayenne pepper; lemon wedges, to serve; sunflower oil, for frying; 25 g butter; 70 g self-raising flour; dash of milk (if necessary); 50 g crème fraîche; 150 g crème fraîche

Guy Watson

Leek and Feta Fritters

Preparation info

Serves
4

Difficulty
Easy

Appears in

Autumn and Winter Cooking with a Veg Box (Riverford Companions)

By Guy Watson

Published 2015

About

A very moreish starter or light lunch with a bitter leaf salad. The dip includes sumac, a deep-red, lemony spice used a lot in Middle Eastern cuisine. It’s increasingly available in supermarkets, but if you can’t find it, use a little extra lemon juice and a couple of grinds of pepper instead.

Ingredients

For the fritters

3 leeks, washed, trimmed and finely sliced
25 g butter
2 tbsp

Starter
Vegetarian

Method

Heat the oven to 180°C/Gas 4.

Lightly fry the leeks in the butter and oil in a frying pan over a medium heat until starting to soften, about 7 minutes.

Whisk the eggs and crème fraîche until light and starting to increase in volume. Sift in the self-raising flour, gram flo

Preparation info

Serves

Difficulty

Appears in

Ingredients

For the fritters

Method