Leek Fritters with Garlic Lemon Cream

Leek Fritters
2 pounds leeks (about 3 very large ones)
1/2 teaspoon table salt, plus more for pot
2 scallions, trimmed, halved lengthwise, and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
1 large egg
Olive or vegetable oil, for frying

Garlic Lemon Cream
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
Few gratings of lemon zest
Pinch of salt
1 small garlic clove, minced or crushed

Trim the leeks, leaving only the white and pale-green parts.   Halve them lengthwise, and if they look dirty, plunge them into cold water and fan the layers to remove any dirt.  Slice the leeks crosswise into 1/4-inch strips.  Bring a pot of salted water to a boil, and cook them for 3 to 4 minutes, until they are slightly softened but not limp.  Drain, and wring them out in a dish towel or piece of cheesecloth. 

Transfer the wrung-out leeks to a large bowl, and stir in the scallions.  In a small dish, whisk together the flour, salt, baking powder, and pepper.  Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.

Heat the oven to 250°F, and place a baking sheet covered in foil inside.  Stack a few paper towels on a large plate.  In a large, heavy (cast iron, if possible) skillet, heat 2 tablespoons oil over medium heat until it shimmers.  Drop small bunches of the leek mixture onto the skillet - only a few at a time, so they don't become crowded - and lightly nudge them flatter with the back of a spatula.  Cook the fritters until they are golden underneath, about 3 minutes.  Flip fritters, and cook for another 3 minutes on the other side.

Drain the fritters on paper towels, and place on foil-covered baking sheet, and transfer them to warm oven while you make the remaining fritters.  Leave in oven for about 10 minutes.

Whisk together garlic lemon cream ingredients until smooth.  Dollop on each fritter before serving. 


From The Smitten Kitchen Cookbook by Deb Perelman