Leek and cardamom fritters- recipe

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My daughter in law, Willow, introduced me to these – she is a marvelous cook.   What I like

best about Willow’s cooking is that she knows no fear.  She follows recipes and patterns-

adapts freely according to what she has in stock and offers it up with a panache that invites

you to enjoy her creation along with her.

I am pretty much a pushover when it comes to 1) cardamom, 2)fritters, and 3) Leeks- so this

recipe was almost tailor made for me to try.  Let me warn you- there are a lot of steps- and it

is a little fiddley- but I think the fritters are totally worth it for a special occasion- and the recipe

makes a LOT of fritters that are really good as left overs.

This recipe is an adaptation from a Yotam Ottolenghi creation- but I have not seen the original

recipe and I adapted the one I did see- so and adaptation of an adaptation.

 

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Ingredients: and method

About 1/2 cup of olive oil

3 leeks, carefully cleaned and thinly sliced} sautee leeks and

1 medium sweet onion, chopped fine} onion in 3 TBS oil for 10-15 minutes.

1 tsp. ground cumin

1/2 tsp ground coriander

1/2 tsp ground cardamom

1/4 tsp  or less ground cinnamon

Mix together spices and add to sautee after 10 minutes, cook another 5 minutes.

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1/2 tsp hot chili paste or one hot Thai pepper seeded, sliced

1 cup chopped fresh parsley

2/3 cup chopped cilantro

6 oz ricotta or cottage cheese

Cool spices and leek/onion mix and add to herb, pepper and cheese mixture.

Add 1 tsp salt and set aside.

in another bowl, mix together:

1 cup AP flour

1 1/2 tsps baking powder

1 whole egg

1/2 cup milk

4 TBS melted butter

Beat until you have a smooth batter.

Whip one egg white to soft peak and fold into cooked leek mixture, then

fold entire mixture into the batter.

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Fry on medium high heat with olive oil about 4 to 5 minutes a side- be careful

not to make them too thick.  Brown to golden and serve hot- with lemon wedges,

if desired.

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I drained them on paper towel before serving.

8 thoughts on “Leek and cardamom fritters- recipe

  1. Wow, those look so beautiful and you describe the process really well – I would love to try them one day, it’s a bit hot for frying right now but I can dream of the taste, sounds creamy and spicy and leeky and sweet and all things good 🙂

  2. We have really hot days interspersed with cooler days of day long rain, Joanna! For the last 3 weeks we have had constant rain- so frying isn’t a problem here. They are all those things you described- not too sweet, but the cinnamon makes you think they might be.

    • I love the cardamom and coriander together with the leeks, the cinnamon would be optional for me. It gives the impression of either sweetness or curry- and I don’t think either fits well with the leeks.

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