Leek Fritters

It’s just days away from Memorial Day weekend here on the Vineyard so lots of changes are happening. Many of them are happy changes – everything is open, the calendar of events is packed with fun stuff, the weather is beautiful, my sister will be home soon. But there are also not so happy changes – we can’t visit all our favorite beaches (no proper town sticker), friends work seven days a week, other friends lose their husbands to kitchens or fishing boats until Labor Day, and some friends even move off island to rent out their homes.

We’ve been busy visiting and playing at all the beaches that will soon banish us until October 1st. Eating Leek Fritters is really fun too.

LEEK FRITTERS
serves 4
from Plenty

Sauce:
1/2 cup Greek yogurt
1/2 cup sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
2 tbsp olive oil
1/2 tsp salt
1/2 cup parsley leaves, chopped
2 cups cilantro leaves, chopped

Fritters:
3 leeks
5 shallots, finely chopped
2/3 cup olive oil
1 fresh red chile, seeded and sliced
1/2 cup parsley, finely chopped
3/4 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground tumeric
1/4 tsp ground cinnamon
1 tsp sugar
1/2 tsp salt
1 egg white
3/4 cup flour
2 tbsp baking powder
1 egg
2/3 cup milk
4 1/2 tbsp unsalted butter, melted

1. Make Sauce: blitz all the ingredients together in a food processor until a uniform green. Set aside for later.

2. Cut the leeks into 1-inch slices; rinse and drain dry. Saute the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes, or until soft. Transfer to a large bowl and add the chile, parsley, spices, sugar, and salt. Allow to cool down.

3. Whisk the egg white to soft peaks and fold it into the vegetables. In another bowl mix together the flour, baking powder, whole egg, milk, and butter to form a batter. Gently mix it into the egg white and vegetable mixture.

4. Put 2 tablespoons of the remaining oil in a large frying pan and place over a medium heat. Spoon about half of the vegetables mixture into the pan to make four large fritters. Fry them for 2 to 3 minutes on each side, or until golden and crisp. Remove to paper towels and keep warm. Continue making the fritters, adding more oil as needed. You should end up with about eight large fritters. Serve warm, with the sauce on the side or drizzled over.