Ottolenghi’s Leek Fritters with North African Chermoula

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About this Recipe

Cooking Time

10

Prep Time

15

Cuisine

  • African

Serves

4

cooking style

Stove Top

PROTEIN / DIET

EGG

This is a favourite of mine from Ottolenghi’s vegetarian book ‘Plenty’. He speaks of how he came up with the recipe as a homage to his aunt and her heavenly leek fritters he grew up eating. In his recipe, he uses a compilation of different spices and so after trialing it a few times, I decided to cut out a few steps and head to one of our blends – given the origins of the dish and the sweet onion flavour of the leeks, our North African Chermoula fit the bill perfectly.

Ottolenghi serves his with a yoghurts dipping sauce made from plain yoghurt, garlic, lemon and coriander, but you can simply serve it with a squeeze of fresh lemon or a dollop of plain yoghurt. I also like to serve this alongside some sliced tomatoes and fresh mint leaves sprinkled with a little Sumac.

Ingredients

  • 1 tbsp The Spice People’s North African Chermoula
  • 3 leeks (450g in total, trimmed weight)
  • 5 shallots, finely chopped
  • 150ml olive oil
  • 1 fresh red chilli
  • 25g parsley finely chopped
  • 1 tsp sugar
  • 1/2 tsp salt
  • 1 egg white and 1 whole egg
  • 120g self-raising flour
  • 1 tbsp baking powder
  • 150ml milk
  • 55g unsalted butter, melted
  • 2 tbsp The Spice People’s North African Chermoula
  • 6 leeks (900g in total, trimmed weight)
  • 10 shallots, finely chopped
  • 300ml olive oil
  • 2 fresh red chilli
  • 50g parsley finely chopped
  • 2 tsp sugar
  • 1 tsp salt
  • 2 egg white and 2 whole egg
  • 240g self-raising flour
  • 2 tbsp baking powder
  • 300ml milk
  • 110g unsalted butter, melted

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Method

  1. Cut the leeks into 2cm-thick slices; rinse and drain dry. Sauté the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes, or until soft. Transfer to a large bowl and add the chilli, parsley, chermoula, sugar, and salt. Allow to cool down.
  2. Whisk the egg white to soft peaks and fold it into the vegetables. In another bowl, mix together the flour, baking powder, whole egg, milk, and butter to form a batter. Gently mix it into the egg white and vegetable mixture.
  3. Put 2 tbsp of the remaining oil in a large frying pan and place over medium heat. Spoon about half of the vegetable mixture into the pan to make four large fritters. Fry them for 2-3 minutes on each side, or until golden and crisp. Place onto a paper towel to drain and keep warm. Continue making the fritters until the batter is finished, adding more oil as needed. You should end up with about 8 large fritters or you can make 12-16 smaller ones.

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Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

You have two options to access our FOTW range. We stock our new range in a series of grocers around the country. To find your nearest stockist, Click Here to visit our Find us in your favourite store page and simply enter your postcode or suburb to find a stockist closest to you.

Alternatively, you can conveniently buy online on our website. Simply follow the respective links on the Shop tab.

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