Leek Fritter with Garlic and Lemon

Seamus and I love to go out to lunch on the weekends, especially to cheap, ethnic restaurants in the DC suburbs. We woke up this morning and played a doubles match against Nazo and her cousin, and when we got home we were starving.

We were considering our lunch options, and decided to forgo eating out for lunch and instead decided to make these leek fritters from my favorite cookbook, Smitten Kitchen.

I am notorious for messing up pancakes, so I have to admit that I was somewhat nervous making these fritters. I asked Shea to help monitor the frying of the fritters, and they turned out perfectly. Both Shea and I were impressed by how incredibly delicious these fritters were; they are just like potato pancakes, but with all of the delicious savory-ness of leeks!

Leek Fritter with Garlic and Lemon

Courtesy of Smitten Kitchen Cookbook by Deb Perlman

2 pounds (905 grams) leeks (about 3 very large ones)

½ teaspoon table salt, plus more for pot

2 scallions, trimmed, halved lengthwise and thinly sliced

¼ cup (30 grams) all-purpose flour

1 teaspoon baking powder

Freshly ground black pepper

Pinch of cayenne pepper

1 large egg

Olive or vegetable oil, for frying

Garlic lemon Cream

½ cup (120 grams) sour cream (we used greek yogurt)

1 tablespoon freshly squeezed lemon juice

Few gratings of lemon zest

Pinches of salt

1 small garlic clove, minced or crushed

Prepare the batter – trim the leeks, leaving only the white and pale-green parts. Halve them lengthwise, and if they look gritty or dirty, plunge them into cold water and fan the layers about to remove any dirt and grit. On a cutting board, slice the leeks crosswise into ¼-inch strips. Bring a pot of salted water to boil, and cook them for 3 to 4 minutes, until they are slightly softened but not limp. Drain, and wring them out in a dish towel or a piece of cheesecloth.

Transfer the wrung-out leeks to a large bowl, and stir in the scallions. In a small dish, whisk together the flour, salt, baking powder, freshly ground black pepper, and cayenne pepper. Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.

Cook the fritters – preheat your oven to 250 degrees, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate. In a large, heavy skillet – cast iron is dreamy here – heat 2 tablespoons oil over medium heat until it shimmers. Drop small bunches of the leek mixture onto the skillet – only a few at a time, so they don’t become crowded – and lightly nudge them flatter with the back of your spatula. Cook the fritters until they are golden underneath, about 3 minutes. If you find this is happening too quickly, reduce the heat to medium-low; I find I have to jump the heat back and forth a lot to keep it even. Flip fritters, and cook for another 3 minutes on the other side.

Drain the fritters on paper towels, and transfer them to warm oven while you make the remaining fritters.

I like to let the fritters hang out in the oven for at least 10 minutes after the last one is cooked – they stay crisp and this ensures that they’re cooked through, even if they finished quickly on the stove.

To Serve – Whisk together the garlic lemon cream ingredients until smooth. Dollop on each fritter before serving. These fritters are also delicious with a poached or fried egg on top.