LEEK FRITTERS (PRASSOKEFTEDES)
A wonderful meze or side dish or even vegetarian main dish. Delicious with Recipe #59951. From "The Glorious Food of Greece."
Provided by Chef Kate
Categories Potato
Time 35m
Yield 20 fritters
Number Of Ingredients 8
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.
Nutrition Facts : Calories 106, Fat 4.4, SaturatedFat 0.7, Cholesterol 18.6, Sodium 154.5, Carbohydrate 14.9, Fiber 1.8, Sugar 2.2, Protein 2.4
LEEK FRITTERS
Make and share this Leek Fritters recipe from Food.com.
Provided by Brookelynne26
Categories Onions
Time 30m
Yield 4 serving(s)
Number Of Ingredients 25
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 AND CARDAMOM FRITTERS
These leek fritters from Yotam Ottolenghi were featured in a Times Magazine article in 2011, and they are absolutely delicious, an easy answer to anyone asking for a vegetarian main dish. They're somehow both ultratender and wonderfully crisp, sweet from the caramelized leeks and bright and riotously flavorful thanks to the abundance of herbs. You can substitute onions if leeks are unavailable. But try for leeks.
Provided by Mark Bittman
Categories appetizer
Time 1h
Yield 4 servings (about 8 large fritters)
Number Of Ingredients 19
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.
Nutrition Facts : @context http, Calories 767, UnsaturatedFat 40 grams, Carbohydrate 50 grams, Fat 59 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 753 milligrams, Sugar 11 grams, TransFat 0 grams
LEEK-VEGETABLE FRITTERS WITH LEMON CREAM
Provided by Julia Moskin
Categories appetizer, side dish
Time 1h
Yield About 1 dozen fritters
Number Of Ingredients 13
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.
Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 256 milligrams, Sugar 0 grams, TransFat 0 grams
CARROT, ZUCCHINI, AND LEEK FRITTERS
In this fanciful riff on traditional potato latkes, bundles made of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Compliment their crunchy texture by serving them with a couple of easy dipping sauces like Zesty Tomato and Curried-Sour-Cream.
Provided by Greg Lofts
Categories Appetizers
Time 45m
Yield Makes about 20
Number Of Ingredients 9
Steps:
- In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
- Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
- Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.
LEEK AND WALNUT FRITTERS
Categories Nut Appetizer Side Fry Cocktail Party Hanukkah Vegetarian Walnut Leek Kosher Bon Appétit Sugar Conscious Kidney Friendly Pescatarian Wheat/Gluten-Free Peanut Free Soy Free No Sugar Added
Yield Makes 22 to 24 servings
Number Of Ingredients 10
Steps:
- Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes. Drain very well and cool. Working in batches, wrap leeks in kitchen towels and squeeze out all liquid. Place leeks in processor and blend to coarse paste. Transfer leeks to large bowl. Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well. Mix in nuts. Add more panko by tablespoonfuls if mixture is very moist.
- Shape 3 tablespoons leek-walnut mixture into 1/2-inch-thick patty. Place on plastic-lined baking sheet. Repeat with remaining mixture. Do ahead Can be made 1 day ahead. Cover patties with plastic and refrigerate.
- Preheat oven to 300°F. Line baking sheet with several layers of paper towels. Pour oil into large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry patties until golden brown, about 4 minutes per side. Transfer fritters to prepared baking sheet to drain. Place baking sheet in oven to keep fritters warm.
- Divide fritters among plates. Garnish with lemon wedges and serve.
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