Leek Fritters

Hi All! It’s been a crazy two weeks! I’m back in London after a lovely Christmas//Boxing Day//New Years break back home in the US. After jumping head first back into my London life I finally have a day off, which of course means my first stop this morning was the green grocer around the corner.

After spending the last few weeks home with my family and in a kitchen five times the size of my own mini-kitch it was a bit hard to adjust back to. And have you ever had to whisk egg whites into stiff peaks without some sort of electric mixer? Oh the horror! I try and look at it like a trip to the gym for the arms!

This recipe is from PLENTY, a cookbook that I am forever in love with by Yotam Ottolenghi. The fritters are an amazing blend of leeks, shallots, chili peppers and an array of spices and herbs. What really makes this dish is the yogurt sauce that accompanies it! I minced the herbs by hand and it works just as well. As for the clementines, I follow A Daily Something’s Instagram, they recently posted a picture of these lovely citruses placed in the center of each place setting. Thought this was such a nice touch had to get a few for my next dinner party!Leek Fritters001


Yogurt Sauce

Leek Fritters

This entry was published on January 21, 2014 at 2:55 pm. It’s filed under Supper, Vegetarian and tagged , , , , , , , , , , , , , , , , , , , , , , , , , . Bookmark the permalink. Follow any comments here with the RSS feed for this post.

One thought on “Leek Fritters

  1. These look fabulous! I love the way Ottolenghi layers flavors. And I love the brightness of your orange against the table linens.

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