Ottolenghi’s Leek Fritters with North African Chermoula

15 minutes

10 minutes

4

Ingredients

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.
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.
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.