November

Leek Fritters

 

Softened leeks and cheddar cheese come together in these golden fritters – serve with a watercress salad for an easy veggie dinner, or top with avocado for a weekend brunch.

 Ingredients:

- Unsalted butter 2 tbsp, plus a knob
- Leeks 2, washed, halved lengthways and thinly sliced
- Eggs 3
- Self-raising flour 200g
- Mature cheddar 100g, grated
- Wholegrain mustard 1 tbsp
- Whole milk 75ml

 

Salad:

- Shallot 1 long, finely chopped
- Red wine vinegar 2 tbsp
- Dijon mustard 1
- Extra-virgin olive oil 2 tbsp
- Watercress 90g
- Flat-leaf parsley a small bunch, leaves torn

 

Directions:

  1. Heat the butter in a non-stick frying pan over a low-medium heat and gently fry the leeks with a pinch of salt for 10 minutes until softened. Tip into a large bowl and cool. Whisk in the eggs, flour, cheddar, mustard and plenty of seasoning, then gradually stir in the milk until you have a thick batter.
  2. To make the salad, whisk together the shallot, vinegar, mustard, oil and a little seasoning in a separate bowl. Heat a knob of butter in a non-stick frying pan and drop in 2-3 heaped tbsp of batter. Cook for 2-3 minutes or until golden, then flip and repeat. Put the cooked fritters on a baking tray and keep warm in a low oven while you cook the rest (you should get about 12).
  3. Add the watercress and parsley to the dressing just before serving, and toss well. Divide the leek fritters between plates and serve alongside the salad.

Bon Appétit! 

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