Name: Leek fritters
Yield: Serves 4
Ingredients: 3 tbsp olive oil; 5 shallots, finely chopped; ¼ tsp ground cinnamon; 150 ml milk; 25 g parsley (leaves and fine stalks), finely chopped; 2 garlic cloves, crushed; 30 g coriander leaves, chopped; 20 g parsley leaves, chopped; 150 ml olive oil; 1 tbsp baking powder; ¼ tsp ground turmeric; ¾ tsp ground coriander; 55 g unsalted butter, melted; 1 tsp sugar; 100 g Greek yoghurt; 1 free-range egg; ½ tsp salt; 1 tsp ground cumin; 2 tbsp lemon juice; 1 fresh red chilli, deseeded and sliced; 100 g soured cream; 120 g self-raising flour; 1 free-range egg white; 3 leeks (450 g in total, trimmed weight)

Preparation info

Serves
4

Difficulty
Easy

Appears in

Plenty

By Yotam Ottolenghi

Published 2010

About

My aunt, Yona Ashkenazi, makes the most heavenly leek fritters, inspired by her late husband Yaacov’s Turkish descent. I have to admit I haven’t eaten her wonderful food for many years but these fritters in particular, and another version made with spinach, remain distinct and sweet childhood memories. I believe my leek fritters come quite close.

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