Leek Fritters

These are crispy on the outside, tender on the inside, and filled with sweet, sautéed leeks and shallots and a blend of fresh herbs and dried spices that lend a wonderfully complex flavour to the fritter. Loved the tangy herb sauce but, as the author suggests, they would be great with just a squeeze of lemon or lime.

This is probably one of the more involved recipes in the book, but well worth the effort. The ingredient list is long as there are recipes for both the sauce and the fritters. The yogurt based sauce comes together easily in a food processor but the fritter is more involved as you must deal with wet ingredients (milk, eggs, melted butter), dry ingredients (flour, baking powder) and pre-cooking the leeks with shallots before everything is finally combined and fried.

The recipe is supposed to yield 8 large fritters. I ended up making 12 and would make them even smaller next time as the pancake was soft and tricky to flip.

These are delicious served hot but vegetarian daughter ate them later at room temperature and loved them.