Leek and Cardamom Fritters
Published November 30, 2011
Yunhee Kim for The New York Times. Food Stylist: Maggie Ruggiero. Prop Stylist: Deborah Williams
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
About ¾ cup olive oil
3 leeks, thickly sliced
5 shallots, finely chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
½ teaspoon ground cardamom
¼ teaspoon ground cinnamon
1 fresh red chili (like Thai), seeded and sliced
1 cup fresh parsley (leaves and fine stems), finely chopped
⅔ cup fresh cilantro (leaves and fine stems), finely chopped
2 to 3 ounces manouri cheese, broken into large chunks (or drained ricotta cheese or young goat cheese)
1 teaspoon salt
1 egg white
1 cup all-purpose flour
1 ½ teaspoons baking powder
1 whole egg
½ cup milk
4 tablespoons unsalted butter, melted
Lemon wedges for serving
Nutritional analysis per serving (4 servings)
51 grams carbs; 82 milligrams cholesterol; 767 calories; 35 grams monosaturated fat; 5 grams polyunsaturated fat; 16 grams saturated fat; 59 grams fat; 6 grams fiber; 757 milligrams sodium; 13 grams protein; 11 grams sugar
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.
So, so good. The only reason I had leftovers is that I live by myself, sliced them up the next day and put them into wraps with the dipping sauce, pickles and lamb's lettuce.
absolutely delicious!
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.