Leek Fritters Recipes

Steps:

• Heat the oven to 200. Put 1/3 cup of the oil in a large skillet over medium heat. When it's hot, add the leeks and shallots and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin, coriander, cardamom and cinnamon and continue to cook for 5 minutes. Transfer the onion mixture to a large bowl and add the chili, parsley, cilantro, manouri and salt. Allow to cool, then stir gently.
• Beat the egg white until soft peaks form, and fold it into the onions. In a separate bowl, stir together the flour, baking powder, whole egg, milk and butter to form a smooth batter. Gently fold it into the onion mixture.
• Put 2 tablespoons of the remaining oil in a large skillet over medium heat. When it's hot, ladle four spoonfuls (about half of the batter) into the pan to make four large fritters. Fry them until golden and crisp, 2 to 3 minutes per side. Drain on paper towels, then transfer to a platter in the oven to keep warm. Repeat with the remaining batter, adding more of the oil as needed. Serve warm or at room temperature, with lemon wedges.

Steps:

• Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.
• Drain and place in a large bowl.
• Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
• Remove and allow to cool slightly.
• Preheat oven to 200°F.
• Mash the potatoes until smooth and creamy; add the leeks and combine.
• Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
• Heat oil in a large heavy skillet over medium high heat.
• Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
• Fry in batches, about three minutes a side, until keftes are golden.
• Remove to paper towels on racks to drain and then keep warm in the oven.
• Serve warm.