Ingredients
- For the sauce
- 100g Greek yoghurt
- 50g sour cream
- 50g blue cheese
- 2 garlic cloves, crushed
- 2 Tbsp lemon juice
- 3 Tbsp olive oil
- ½ tsp salt
- handful flat-leaf parsley, finely chopped
- 1 tsp finely chopped dill leaves
- For the fritters
- 3 leeks (450g trimmed weight)
- 1 small onion, diced finely
- 140ml olive oil
- 25g parsley, finely chopped
- 1 tsp ground cumin
- ½ tsp ground turmeric
- 1 tsp sugar
- ½ tsp salt
- 1 egg white
- 120g self-raising flour
- 1 tbsp baking powder
- 1 egg
- 150ml milk
- 55g unsalted butter, melted
LEEK AND BLUE CHEESE FRITTERS
Method
- To begin start with the sauce
- Put all the sauce ingredients into the bowl of a food processor, blitz the mixture until it is well combined and almost smooth, set aside
- Cut the leeks into thickish rounds, rinse and dry
- Over medium heat, sauté the leeks and onion in a pan with a generous glug or two of oil until soft - about 10-15 minutes (remember you are trying to soften them not colour them) - then transfer to a bowl and add the parsley, dill, spices and salt
- Leave to cool
- In a large bowl, mix the flour, baking powder, egg, milk and butter to form a batter, mix through the cooked leeks and onion
- Whisk the egg whites until stiff and gently fold through leek mixture
- Put two tablespoons of oil in a frying pan over medium heat
- Spoon the mixture into the pan to make fritters, large (8) or small (16) and fry for two to three minutes a side, until golden and crisp
- Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up
- These are definitely best served warm with the creamy sauce generously served with these
- I also like to add a peppery green salad as this contrasts well
Comments
Thanks to McArthurs Berry Farm for providing the leeks, and to Evansdale Cheese for the blue cheese used in the cooking demonstration at the Otago Farmers Market
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