Leeks are in season and these sweet, mild onion-inspired vegetables are really versatile. Evan shows you how to make delicious leek fritters. It's simple way to grab the flavor of spring. These fritters are great for appetizers and for serving at a party. Don't be afraid to give them a try.
Leek Fritters
- 5 thin-ish or 3 fat Leeks (should make approximately 2 cups chopped)
- 1 egg
- 1 thick slice study-crumb bread, soaked in water
- 2 Tablespoons (¼ cup) breadcrumbs or Matzo Meal
- ½ cup grated Parmesan cheese
- 1 stalk green garlic (optional)
- ¼ cup crumbled Feta cheese (optional)
- Salt to taste
- Oil for frying
Trim the root end of the leeks. Make a vertical incision through the white part of the leek, then cut crosswise into ¼ inch pieces. Reserve the green tops for another use. Rinse the chopped leeks well in a colander or in a bowlful of water.
Cook the rinsed leeks in boiling salted water until tender. Their color will change and they will completely collapse. Drain the leeks into a sieve or small colander and, using a towel to protect your hand from the heat, squeeze down on the leeks to push out as much water as you can. Set aside.
Beat the egg in a medium-sized bowl. Squeeze the water-soaked bread dry and add it to the egg with the bread crumbs or meal, Parmesan cheese, optional ingredients (if you so choose) and salt to taste. Mix well.
If you have time to let the mixture rest in the refrigerator for an hour or more you can get away with adding less breadcrumbs and the result will be more tender.
Add two inches of oil in a heavy saucepan and heat over medium high heat. Test to see if the oil is hot by throwing a little piece of stray leek into the oil. (If it immediately starts sizzling you're good to go.) Form the fritters into 1 ½ - 2 inch diameter fat patties and gently place in the oil. Fry until golden on both sides then remove each fritter with a slotted spoon and let drain on paper towels.
Enjoy!
