More smitten kitchen. Leek Fritters

I love these things. They are yummy. They are beautiful. They are spring-y. 

Leek Fritters with garlic and lemon

2 pounds leeks (about 3 large)

1/2 teaspoon salt

2 scallions, sliced thin

1/4 cup flour

1 teaspoon baking powder

freshly ground black pepper

pinch of cayenne, crushed red pepper, chipotle (optional)

1 large egg

olive oil or veg oil for frying

Garlic Lemon Cream

1/2 cup sour cream

1 tablespoon fresh lemon

pinches of salt

1 small garlic clove

Trim leeks, leaving on the white and pale green parts. (I love to stir fry the tops. It pains me to throw out such a lot of edible yumminess!) Halve them lengthwise. If they look gritty or dirty (they probably do) plunge them in cold water and swish around to remove dirt. On cutting board, slice crosswise into 1/4 inch strips. Bring pot of salted water (just throw some in) to a boil and cook leeks 3-4 minutes, until softened, but not limp. Drain and wring out in a dish towel. (This helps ensure crunchiness when frying.)

Transfer wrung out leeks to bowl. Mix in the dry ingredients together in a seperate bowl. Stir into leeks. Mix in egg until leeks are evenly coated.

Preheat oven to 250 and place a foil covered baking sheet into oven. Stack paper towels on plate. In large, cast iron (or otherwise) skillet heat two tablespoons oil over medium heat until it shimmers. Drop small batches of leek mixture into the skillet, being careful not to crowd them. Lightly flatten with spatula. Cook until golden underneath, about 3 minutes. If the are browning too quickly, reduce heat to medium low. Flip and cook 3 minutes on the other side.

Drain beautifully golden fritters on paper towel lined plate and transfer to warm oven to keep warm and crispy while you fry the rest. Let rest in oven 10 minutes after cooking to ensure egg is thoroughly cooked. 

Whisk together the lemon cream ingredients. Dollop each fritter with cream before eating.