2 hours ago
Thursday, December 15, 2011
Since I am the only one who doesn't have an iPhone, when I say "apps" I mean appetizers, not an "app" for your phone. Old school lingo.
I know it's a bit early to be thinking about holiday apps, but Christmas and Hanukkah are right around the corner, and I am a planner. I will be posting a lot of holiday festive foods for the month of December, so buckle your seat belts, because by Jan. 2 the belts won't fit.
These excellent appetizers are from the vegetarian cookbook PLENTY, where else?
I added the creme fraiche and the smoked salmon to make them holiday appropriate and more elegant.
The original recipe makes 8 giant pancakes, but I made them smaller appetizer size, and got 16 out of the batter.
Plenty's Leek Fritters:
3 leeks (1 pound total, trimmed weight)
5 shallots, finely chopped
2/3 cup olive oil (1/3 cup for frying the leeks, and 1/3 cup for frying the fritters)
1 fresh red chili, seeded and sliced (I used chili flakes)
1/2 cup parsley, leaves and fine stalks, finely chopped
3/4 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1 teaspoon sugar
1 teaspoon salt
1 egg white
3/4 cup plus 1 tablespoon flour
1 tablespoon baking powder
2/3 cup milk
4 tablespoons unsalted butter, melted
Cut the leeks into scant 1 inch thick slices. Saute the leeks and shallots in half the oil for about 15 minutes until soft. Transfer to a bowl and add the chili, parsley, spices, sugar and salt. Allow to cool.
Whisk the egg white to soft peaks and fold into the vegetables.
In another bowl, mix the flour, baking powder, whole egg, milk and butter to form a batter.
Gently mix the batter into the egg white/vegetable mixture.
Add a couple tablespoons of oil to a pan over medium heat. Spoon about half the vegetable mixture into the pan, making about 4 large fritters or 8 appetizer size. Fry them 2 to 3 minutes on each side until golden brown and crisp. Remove to paper towels and keep warm. Continue making the fritters adding more oil if needed.
I served them with a dollop of creme fraiche and a piece of smoked salmon, but here is the original recipe for the dipping sauce from the book.
1/2 cup Greek yogurt
1/2 cup sour cream
2 garlic cloves, crushed
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt
1/2 cup parsley leaves, chopped
2 cups cilantro leaves, chopped
whiz sauce in the food processor and serve on the side with the fritters.