Time for Leeks: Leek Fritters

Happy post-weekend, everyone! How was your weekend? Mine flew by. My husband took me to the movies to see "Black Swan" (I recommend it, and not just to women). We also "checked off" the pool with the kids and a children's party with trampolines, balloons, clowns and loud music (not to mention hundreds of kids ). Wow, there was a lot going on... but I do like family weekends like that.

Okay, now about food...

Leek is another winter vegetable worth introducing. It's rich in vitamins C and K, folic acid and lots of minerals (for example calcium, phosphorus and iron). You can eat it on its own, as the "greens" with meat or fish dishes, for example together with celery root, apple or carrots, or as an add-on or seasoning, for example in soups. I most often make leek as a cream soup, as fritters, or as a salad with celery root and apple. I also love fish stewed with leek in butter. Try it sometime, it's worth it. After cooking, leek tastes mild and a little sweet, so in soups, fritters or a tart it goes down well even with kids.

Today I'm suggesting simple, quick and cheap fritters. They taste best warm, lightly sprinkled with lemon juice, with a little salt and nutmeg. The original recipe uses coarse matzo meal (I don't know if that's also the Polish name for it), which is used in Jewish cuisine. I replaced it with finely ground breadcrumbs.

For those of you on the Dukan diet, I suggest swapping the breadcrumbs for ground bran.

The recipe comes from the book "Four Ingredient Cookbook" by Joanna Farrow.

leek fritters

Ingredients:

• 4 large leeks (about 1 kg)
• 120-175 ml breadcrumbs
• 2 eggs
• salt
• pepper
• nutmeg
• olive oil or other fat for frying

Wash the leeks well, spreading the leaves apart to rinse out any sand. Cut off the green part (leave just a bit of it) and slice the white part into about 0.5 cm slices. Bring water to a boil in a pot, add salt and cook the leek in it for about 5 minutes. The leek shouldn't be overcooked. It should be soft but still keep its intense green color. Drain and let cool, then chop into not-too-small pieces. Put it in a bowl, add the breadcrumbs and the beaten eggs, and season with salt, pepper and a little nutmeg (I suggest adding just a small amount so it doesn't overpower the flavor of the leek).

leek fritters

Heat the fat in a skillet and, using two spoons, slowly drop the mixture into the pan, shaping it into fritters. Fry on both sides until the fritters turn golden. Drain on a paper towel, sprinkle with a little lemon juice and, if you like, a light pinch of salt, and serve as a separate dish or as a side to meat and fish.

Enjoy!