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Leek & Cardamom Fritters

by Kim McKenna

Prep
Cook
Serves 6people
Ingredients
about 2/3 cup olive oil
3
leeks, thickly sliced
5
shallots, finely chopped
1
tsp ground cumin
1/2
tsp ground coriander
1/2
tsp ground cardamom
1/4
tsp ground cinnamon
1
fresh red chili (like thai), seeded and sliced
1
cup fresh parsley (leaves and fine stems), finely chopped
2/3
cup fresh cilantro (leaves and fine stems), finely chopped
2-3
oz manouri cheese, broken into large chunks (or drained ricotta cheese or young goat cheese)
1
tsp salt
1
egg white
1
cup all-purpose flour
1 1/2
tsp baking powder
1
whole egg
1/2
cup milk
4
tbsp unsalted butter, melted
lemon wedges for serving
Directions
1.
Heat the oven to 200. Put 1/3 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.
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.
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.
4.
Serve warm or at room temperature, with lemon wedges.

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