Ramp & leek fritters
 
Prep time
Cook time
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Ramp and leek fritters spiced with coriander, cumin, turmeric and cinnamon with cilantro-garlic dipping sauce - a perfect vegetarian lunch or side dish!
Author:
Recipe type: side dish
Cuisine: Turkish
Serves: 8 fritters
Ingredients
For the sauce
  • ¼ cup Greek yogurt
  • ¼ cup sour cream
  • 1 small garlic clove
  • 1 Tbsp. lemon juice
  • 1 Tbsp. olive oil
  • Pinch of salt
  • A few sprigs of parsley leaves
  • 1 cup cilantro
For the fritters
  • 3 leeks
  • 2 shallots, finely chopped
  • 15 ramps, chopped
  • ¾ tsp. ground coriander
  • 1 tsp. ground cumin
  • ¼ tsp. ground turmeric
  • ¼ tsp. crushed red pepper flakes
  • ⅛ tsp. ground cinnamon
  • 1 tsp. sugar
  • ½ tsp. salt
  • 1 egg white
  • ¾ cup plus 1 Tbsp. self-rising flour
  • 1 Tbsp. baking powder
  • 1 egg
  • ⅔ cup milk
  • 4 Tbsp. butter, melted
Instructions
  1. To make the sauce, put all of the ingredients in a blender or food processor and blend until smooth. Set aside.
  2. To make the fritters, cut the leeks into 1-inch slices, wash and drain well. Saute the leeks and shallots in a couple of tablespoons of olive oil over medium heat for about 15 minutes. You want them soft, but not browned. About 4 minutes before they are done, add the chopped ramps. Remove from heat and stir in the spices, sugar and salt.
  3. Whisk the egg white to soft peaks and stir it into the vegetables.
  4. In another bowl, whisk together the flour, baking powder, egg, milk and butter to a smooth batter. Gently fold in the vegetable mixture.
  5. In a large frying pan over medium heat, heat a couple tablespoons of oil. Spoon the mixture into the pan in large spoonfuls. You should be able to fit 4 fairly large fritters. Make them smaller if you prefer. Fry for 2-3 minute per side, then transfer to paper towels and keep warm. Continue cooking the fritters adding more oil to the pan as needed.
  6. Serve immediately with the sauce.
Recipe by white plate blank slate at https://whiteplateblankslate.com/leek-fritters/