Leek Fritters

 Something NOT so awesome: There is a sink full of dishes in my kitchen. 

Something OH so awesome: I got a hair cut. That 80's mullet that was kind of happening is gone.

Rejoice! Rejoice!

There are always things to celebrate. Am I right? You can celebrate the fact that you washed your car and it did NOT rain. You can celebrate over how your inbox is now nearly SPAM free (can this really ever actually happen). You can celebrate that the day is done. 

Tons of celebrating going on. And I like it. 

 I'd like to celebrate the inspiration that I keep getting while going through my produce and looking through Yotam Ottolenghi's cookbook. I swear everything I have bought from the farmer's market lately can be used for one of his marvelous recipes. This is my second recipe from the cookbook "Plenty" and I have one more lined up as well. 

Can we handle all this deliciousness people? I think we can. So take some inspiration from my inspiration and make something you never have before. Like these fritters. These fritters surprised me. I strayed from the original recipe only a little bit but believe they are equally good. I could have eaten five of these fritters. I didn't. I am trying to practice some self control these days. But if you want to go ahead and eat five and tell me about it later.

Because fritters make me think of the south I created the following playlist:

Southern Exposure (Spotify Link)
Iron and Wine - Southern Anthem
Kings of Leon - Back Down South
B.B. King/Eric Clapton - Hold On I'm Coming
LCD Soundsystem - Bye Bye Bayou
Fats Domino - Blueberry Hill
Trombone Shorty - The Craziest Thing
Muddy Waters - Walking Through the Park
Ben Folds Five - Jackson Cannery
Waylon Jennings - Amanda (just because, well you know why)

Leek Fritters
Adapted from "Plenty"
Fritters
3 leeks, white and green parts (1pound total trimmed weight), thoroughly washed and drained
5 shallots, finely chopped
1/2 cup olive oil, divided
1/4 cup fresh parsley, finely chopped
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp ground turmeric
1/4 tsp ground cinnamon
1 egg white
1/2 tsp sugar
1/2 tsp
3/4 cup chickpea flour (or self-rising flour)
1 Tbls baking powder
1/2 tsp salt
1 whole egg
2/3 cup milk
4 Tbls melted butter

Green Sauce
1/2 cup Greek Yogurt
1/4 cup buttermilk
2 garlic cloves, crushed
2 Tbls olive oil
2 Tbls freshly squeezed lemon juice
1/2 tsp salt
1/2 cup chopped fresh parsley
2 cups chopped fresh cilantro

To make sauce: Pulse all the ingredients together in a food processor until there is a uniform creamy green color. Refrigerate for later.

To make fritters: Cut the leeks into 1/2 inch slices, rinse well to remove any remaining dirt and dry. Saute the leeks and the shallots in a pan with 1/4 cup olive oil. Saute the leeks until they are softened over medium heat, about 15 minutes. Transfer the leeks to a large bowl. Add the parsley, spices, sugar and 1/2 tsp salt. Mix and then set aside to cool.

Whisk the egg white until soft peaks form and then fold into the leek mixture. Take another bowl and mix the flour, baking powder, 1/2 tsp salt, whole egg, milk, and melted butter. Gently mix and then fold into the leek mixture.

Heat 2 Tbls of the remaining olive oil in a large frying pan and the spoon about 1/3 cup at a time of the fritter batter into the hot pan. Fry the fritters for approximately 2-3 minutes per side, or until golden brown. Drain the fritters well on paper towels. Continue this process with the remaining batter and olive oil.

Serve the fritters warm with the sauce on the side or drizzled over.