Method

• Cut the leeks into thin rounds, wash well in cold water, drain
• Bring a pot of salted water to a boil and cook the leeks for 3 to 4 minutes, until they are softened but not limp
• While they are cooking, whisk together the flour, baking powder, a few grinds of black pepper, cumin and cayenne
• Drain the cooked leeks and pat dry
• Make sure to get rid of as much water as possible
• Transfer the leeks to a large mixing bowl and add shallots
• Add the flour mixture to the leeks and toss to coat
• Add the egg and stir until it is incorporated with the mixture
• Heat a baking tray in the oven to 200C In a large heavy based fry pan, heat the oil over medium heat until it begins to shimmer
• Scoop heaped tablespoons of the batter into the fry pan
• Using a spatula, gently flatten the fritter
• Cook for approximately 3 minutes, or until it is golden brown
• If they are cooking too quickly, lower the heat
• Flip fritters and cook until the other side is golden
• Drain on paper towels and transfer to oven
• Continue until all fritter mixture is used
• Serve warm with sour cream