Leek & courgette fritters
Fritters are such a great way of turning ordinary vegetables into a main event. In this recipe I've used leek and courgette but you could easily include other veg like grated kohlrabi, carrot, chopped spinach or diced peppers. And if you don't have leeks, a sliced onion will work in here too.
Serves 3 - 4
2 leeks, sliced
1 courgette, grated
1 garlic clove, crushed (or some chopped wild garlic leaf if you have it)
Handful of chopped herbs – parsley, dill or coriander (optional)
120g plain flour
2 tsp baking powder
1 tsp ground coriander
1 tsp ground cumin
1/2 tsp cinnamon
½ tsp salt
pinch of black pepper
Pinch of chilli flakes (I used pul biber)
2 Tbsp olive oil
Slice the leeks into 2cm thick rounds. Rinse the remove any mud or grit and then shake excess water off.
Get a large frying pan on the hob over a medium heat. Add a lug of oil to coat the base of the pan and add the leeks and fry, stirring occasionally for 10 mins. Add the garlic and cook for another 5 minutes
While that's cooking, get a large mixing bowl and add all the dry ingredients – flour, spices, baking powder and salt. Beat the egg and add this, along with the milk, courgette, herbs if using and 2 Tbsp olive oil. Add the grated courgette, and once the leeks are soft, add this to the bowl too. Give it all a good stir to combine – this should be a thick batter-like consistency now. If it's too dry add a bit more milk.
Get that frying pan back on the hob over a medium heat. Add another lug of oil to coat the pan and once hot, add spoonfuls of the vegetable mixture to the pan. You should be able to fit 4 fritters in the pan. Fry them to 2 – 3 minutes on each side, until golden brown. Remove and sit them on some kitchen paper to soak up the oil, and repeat with the rest of the mixture. Makes 6 – 8 fritters.
Serve with salad, and a sour cream or yoghurt dip