Leek and Cardamom Fritters
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- About ¾ cup olive oil
- 3leeks, thickly sliced
- 5shallots, finely chopped
- 1teaspoon ground cumin
- ½teaspoon ground coriander
- ½teaspoon ground cardamom
- ¼teaspoon ground cinnamon
- 1fresh red chili (like Thai), seeded and sliced
- 1cup fresh parsley (leaves and fine stems), finely chopped
- ⅔cup fresh cilantro (leaves and fine stems), finely chopped
- 2 to 3ounces manouri cheese, broken into large chunks (or drained ricotta cheese or young goat cheese)
- 1teaspoon salt
- 1egg white
- 1cup all-purpose flour
- 1½teaspoons baking powder
- 1whole egg
- ½cup milk
- 4tablespoons unsalted butter, melted
- Lemon wedges for serving
Nutritional analysis per serving (4 servings)
767 calories; 59 grams fat; 16 grams saturated fat; 0 grams trans fat; 35 grams monounsaturated fat; 5 grams polyunsaturated fat; 51 grams carbohydrates; 6 grams dietary fiber; 11 grams sugars; 13 grams protein; 757 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 200. Put ⅓ 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.
- Step 2
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.
- Step 3
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.
Private Notes
Comments
sauce: 1/2 cup each of Greek yogurt and sour cream
2 garlic cloves
2 Tbl lemon juice
3 Tbl EVOO
salt to taste
1/2 cup chopped parsley
2 cups chopped cilantro
Puree with immersion blender or food processor until uniform green color.
These are SO delicious. They are extremely rich and filling. Ottolenghi's recipe has an accompanying herb and yogurt sauce which is worth the extra effort.
I've made these many times, both with and without the cheese, at times substituting feta and eliminating the t of salt. They are delicious any way. I also add a t of lemon zest to the herbed yogurt sauce.
These are delicious. I left out the butter & used soy milk and whole-wheat flour. The yoghurt sauce is worth the extra effort, I used only Greek yoghurt and no sour cream. I have leftovers for reheating during the week.
Incredible flavor! Yogurt sauce is a must in my book. Loosely followed the yogurt sauce recipe in Juliet's note replacing sour cream with more yogurt and reducing the garlic to one clove. With the fritters, I reduced butter by one tablespoon and used feta.
Delicious. However - pretty time consuming recipe. I'd say 2 hours. Cardamon is an incredible touch.
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