Equipment
Ingredients
Leek Base
- 1000 g leeks, cleaned, white and light green parts only
- 500 ml water, for steaming/boiling
Binder & Aromatics
- 2 large eggs, beaten
- 60 g panko breadcrumbs
- 2 g ground cardamom
- 10 g fresh dill, finely chopped
- 10 g fresh flat-leaf parsley, finely chopped
- 1 garlic, minced
- 5 g salt
- 1 g black pepper, freshly ground
Frying
- 100 ml neutral oil, for shallow frying
Nutrition (per serving)
Method
Slice the cleaned leeks into 1cm (0.5 inch) rounds. Wash thoroughly in a bowl of cold water to remove any hidden grit between layers, then drain.
Place leeks in a pot with water. Bring to a boil, then reduce heat and simmer until the leeks are very tender, about 15-20 minutes.
Drain the leeks in a colander. Once cool enough to handle, transfer them to a clean kitchen towel and squeeze vigorously to remove as much liquid as possible. This is the most important step for crispiness.
Roughly chop the squeezed leeks. In a large mixing bowl, combine the leeks, beaten eggs, breadcrumbs, ground cardamom, minced garlic, chopped herbs, salt, and pepper. Mix until a cohesive batter forms.
Heat the neutral oil in a large skillet over medium-high heat (approx. 175°C/350°F). The oil should be about 0.5cm deep.
Scoop tablespoons of the mixture and carefully drop them into the hot oil. Flatten slightly with a spatula. Fry in batches for 3-4 minutes per side until deeply golden brown and crispy.
Remove fritters from the pan and place on a wire rack to drain excess oil. Sprinkle immediately with a pinch of flaky salt if desired.
Chef's Notes
- The cardamom provides a warm, floral backdrop that elevates the natural sweetness of the leeks; do not skip it, but ensure your spice is fresh.
- For the crispiest result, do not overcrowd the pan. Frying too many at once drops the oil temperature and leads to oil absorption.
- Serve these with a dollop of thick greek yogurt mixed with lemon zest and a pinch of sumac for a perfect acid contrast.
Storage
Refrigerator: 3 days — Best reheated in an oven or air fryer to recrisp.
Freezer: 2 months — Freeze separated by parchment paper.
Reheating: Reheat in a 180°C/350°F oven for 10 minutes until crispy.
