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Leek & Carrot Fritters With Mint Yogurt

CH3-leekandcarrotfritters
CH3-leekandcarrotfritters

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

You can use various leftover vegetables for these fritters – cauliflower, carrots, courgette, butternut squash, corn – there are lots of variations but make sure the vegetables are chopped fairly finely. However, if you do not have left over vegetables, you can cook the leeks from scratch as below.

Serves 4

Makes 10 fritters about 10cm in diameter

Basic mixture:
4-6 leeks, white part only and about 3cm of the pale green part (about 450g)
3 tbsp olive oil
1 carrot, freshly grated
1 fresh red chilli, deseeded and sliced
1 tsp ground coriander
1 tsp ground cumin
¼ tsp ground cinnamon
1/2 tsp sugar
Salt

Batter:
120g self-raising flour
2 tsps baking powder
1 egg
150ml milk
55g unsalted butter, melted
1 egg white

Yoghurt dip:
200g Greek yoghurt
1 clove garlic, crushed
Zest of 1 lime
1 tbsp lime juice
1 tbsp good quality extra virgin olive oil
20g mint

Split the leeks in half and run the leaves under running water to remove any grit. Place the half leeks on the chopping board and slice finely into rings. Heat a knob of butter and a tablespoon of olive oil in a saucepan and, when hot, add the leeks and shallots. Season with salt, cover with a lid and cook slowly for about 5 minutes. Add the grated carrot and chilli and cook again until the leeks and carrots are softened, about 10 minutes. Add in the coriander, cumin, cinnamon and sugar and cook for 2-3 minutes to incorporate the flavours. Taste for seasoning and adjust as necessary. Leave to cool. The leek mixture may be made up to this point in advance.

To make the batter

Place the flour in a bowl along with the baking powder. Make a well in the centre. Pour the egg and milk mixture into the middle and, with a hand whisk, gradually draw the flour in from the sides until all the flour has been incorporated. Add in the melted butter. Season the mixture. Pour the batter over the leek mixture and combine. Finally, whip up the egg white until stiff, using a hand whisk or electric beater and fold in.

To make the yoghurt dip

Chop the mint. Mix the yoghurt and all other ingredients in a bowl. Season with salt.

To cook the fritters

Preheat an oven to 100°C, 80°C fan, 200°F, Gas ¼

Heat 2 tablespoons olive oil in a frying pan over a medium heat. When hot, spoon a heaped tablespoon of the mixture into the pan to create a fritter about 10cm in diameter. The exact size of each fritter is not important. Cook on a medium heat until the fritters become golden on the underside. Turn over and cook on the other side, again until golden. Transfer the fritters to a baking tray. Cover with foil and keep warm in the oven. Alternatively, the fritters can be made in advance, left to cool and reheated in tin foil.

Serve with the yoghurt dip.

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