Leek Fritters Prassokeftedes Food

LEEK-VEGETABLE FRITTERS WITH LEMON CREAM

Steps:

• Fill sink with cold water. Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit. Slice crosswise into 1/4-inch strips. (If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.)
• Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp. Drain and wring dry in a towel.
• Transfer leeks to a large bowl and add scallions. In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne. Add to leeks and stir. Add egg and stir.
• Heat oven to 200 degrees. In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering. Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula. Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat. Flip fritters and cook until golden on the other side, another 3 minutes. Drain on paper towels and transfer to oven.
• Repeat with remaining leek mixture, adding oil and adjusting heat as needed.
• When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt. Serve warm fritters in stacks, with a dollop of cream on top.

LEEK AND CARDAMOM FRITTERS

Steps:

• Heat the oven to 200. Put 1/3 cup of the oil in a large skillet over medium heat. When it's hot, add the leeks and shallots and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin, coriander, cardamom and cinnamon and continue to cook for 5 minutes. Transfer the onion mixture to a large bowl and add the chili, parsley, cilantro, manouri and salt. Allow to cool, then stir gently.
• Beat the egg white until soft peaks form, and fold it into the onions. In a separate bowl, stir together the flour, baking powder, whole egg, milk and butter to form a smooth batter. Gently fold it into the onion mixture.
• Put 2 tablespoons of the remaining oil in a large skillet over medium heat. When it's hot, ladle four spoonfuls (about half of the batter) into the pan to make four large fritters. Fry them until golden and crisp, 2 to 3 minutes per side. Drain on paper towels, then transfer to a platter in the oven to keep warm. Repeat with the remaining batter, adding more of the oil as needed. Serve warm or at room temperature, with lemon wedges.

CHEESY CORN AND LEEK FRITTERS

Steps:

• Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir leeks until slightly browned, about 5 minutes.
• Stir beer, milk, butter, and egg together in a bowl. Whisk whole wheat flour, all-purpose flour, baking powder, salt, sugar, black pepper, basil, and thyme into beer mixture until batter is smooth. Fold corn, Cheddar cheese, and leeks into batter.
• Heat about 2 tablespoons vegetable oil in a large pan over medium heat. Drop large spoonfuls batter into the hot oil and fry until golden, 3 to 5 minutes. Add 2 more tablespoons oil to skillet and flip fritters; fry until other side is golden, 3 to 5 minutes. Remove fritters with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter and oil.

LEEK AND MEAT FRITTERS

Steps:

• Cut the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Grind, preferable in a meat grinder.
• In a large bowl, mix ground leeks with lamb and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.
• Form small patties and arrange on a tray to fry; optimal size of patties is bite size.
• In a large skillet, heat oil and pan fry until golden; serve hot or at room temperature.

LEEK FRITTERS (PRASSOKEFTEDES)

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.

LEEK FRITTERS

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.