Friday, June 23, 2017
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Garden to table 12-28-16

Hope everyone had a wonderful Christmas and that Santa was good to you! I spent Christmas in Mobile and Baldwin County with my children and then took a quick trip to visit a friend in Alexandria, LA.

I am sure everyone is full of rich food and all the goodies that go along with the Holiday Seasons. The recipe I want to share today is simple, different and delicious. Give it a try and let me know your thoughts at This e-mail address is being protected from spambots. You need JavaScript enabled to view it ! The fritter will stay warm in the oven while you work your way through the batter. They also hold up in the fridge for a few days and they also freeze well. Just rewarm and crisp them in the oven to bring them back to day-one perfection. Just add a fried egg for a balanced dinner or make the fritters tiny for a party snack.

Happy New Year to everyone!!!!

Leek fritters with garlic and lemon

2 pounds leeks (about 3 large)

1/2 teaspoon salt

2 scallions, trimmed,

halved lengthwise and

thinly sliced

1/4 cup all purpose flour

1 teaspoon baking powder

freshly ground black pepper

pinch of cayenne

1 large egg

olive oil for frying

For Garlic lemon cream

1/2 cup sour cream

1 Tablespoon freshly

squeezed lemon juice

lemon zest

pinch of salt

1 small garlic clove minced

Trim the leeks leaving only the white and pale green parts. Halve them lengthwise and if they look gritty, plunge them into cold water and fan the layers to remove the dirt. On a cutting board, slice the leeks crosswise to 1/4 inch strips. Bring a pot of salted water to a boil and cook the leeks for 3-4 minutes until they are softened but not limp. Drain and wring the out in a dish towel or a piece of cheesecloth.

Transfer to a large bowl and stir in the scallions. In a small dish, whisk together the flour, salt, baking powder, black and cayenne peppers. Stir the dry ingredients into the leek mixture, and then stir in the egg until the mixture in evenly coated.

Preheat your oven to 200 degrees and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate. In a heavy skillet-cast iron is perfect- heat 2 Tablespoons of oil over medium heat. Drop small bunches of the leek mixture onto the skillet a few at a time so they aren’t crowded. and lightly nudge them flatter with the back of your spatula. Cook fritters until they are golden, about 3 minutes. If you find they are browning too quickly, reduce heat to medium low. Flip fritters and cook another 3 minute on the other side.

Drain the fritters on paper towels and transfer them to warm oven while you make the remaining fritters. After you have finished with the last one, let them stay in the oven about 10 minutes to insure they are crisp and cooked through.

To serve, whisk together the lemon garlic cream ingredients until smooth. Serve with fritters.


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