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Leek and parsley fritters
Hanukkah is all about the miracle of the oil. Fritters usually refer to fruit or vegetables, sliced or chopped, stirred into (or coated with) a pancake-like batter and then fried until crispy. So fritters are also great for Hanukkah as they are fried in oil and everyone loves them. These fritters are adapted from 'Plenty' by Yotam Ottolenghi.
YIELDS
20
TO
24
Ingredients
- 1/2 cup extra virgin olive oil, divided
- 3 leeks, white and light green parts only, halved lengthwise and sliced, rinsed and patted dry (about 1 lb)
- 3 shallots, thinly sliced
- 1/2 jalapeno, halved, seeded and ribs removed, chopped
- 1 teaspoon kosher salt
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground turmeric
- Pinch cinnamon
- 1/2 cup chopped fresh parsley or cilantro
Batter:
- 1/2 cup all-purpose flour
- 1 tablespoon baking powder
- 2 teaspoon sugar
- 1/4 teaspoon kosher salt
- 2 eggs
- 1/2 cup milk
- 3 tablespoons butter, melted
Sauce:
- 1/2 cup Greek yogurt or labne
- 1 small clove garlic, grated
- 1 tablespoon lemon juice
- 2 tablespoons extra virgin olive oil
- 2 tablespoons chopped fresh parsley or cilantro
Directions
- Heat 1/4 cup olive oil on medium heat in a large non-stick skillet. Add leeks, shallots and chilies and cook until tender and fragrant about 15 minutes. Stir in salt, coriander, cumin, turmeric, cinnamon and parsley. Cook one minute. Spread in a shallow baking dish or small sheet pan to cool.
- In a small bowl combine flour with baking powder, sugar and salt. In a mixing bowl combine eggs with milk. Stir in flour and combine well. Stir melted butter into the leek mixture.
- Combine all ingredients for the sauce. Reserve.
- Just before serving heat remaining 1/4 cup oil in a large, clean, non-stick pan. Gently spoon batter by the large tablespoon into the pan and flatten slightly. Cook on medium heat about three minutes or until bottom of fritters are browned and top has lost its sheen. Flip and cook second side. Drain on paper towels and continue to cook in batches until all batter is used, adding additional oil if necessary between batches.
- Serve with sauce.
