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I love leeks. I would eat anything with leeks in it, and I mean anything. This recipe comes from the Seriously Meatless column at Serious Eats, by Michael Natkin of Herbivoracious. I adapted it somewhat.
2 tbsp. olive oil
2 large leeks, white and light green parts chopped
3/4 tsp. salt
1 cup flour
1/2 cup milk
1 tsp. baking powder
a pinch of chilli flakes
vegetable oil for frying
Fry the leeks in olive oil for about 5 minutes, until soft. Let them cool, and then mix with the remaining ingridients. The batter should not be too thin, neither too dry. Heat the vegetable oil in a pan and fry the fritters for few minutes til golden – brown. We ate these with both greek yogurt and with sweet chilli sauce and both of these were fantastic combinations. The leek fritters themselves were beyond delicious. They were amazing. I also suspect a little tzatziki would make a great accompaniment but we had no cucumbers left.
Michael Natkin uses breadcrumbs, but I had only a tablespoon left and so I added that and a cup of flour. I then decided to add the milk, to make the batter more to my liking even though the original recipe did not include it, as well as the baking powder. Next time I’ll stock up on breadcrumbs and try the orignal recipe.
I got 13 fritters from my adaptation and I could have eaten them all by myself. But the recipe actually serves 4 persons with a normal appetite, as appetizer.
За оние што преферираат рецепти на македонски:
Мали палачинки од праз
2 лажици маслиново масло
2 големи праза
1 шоља брашно
1/2 шоља млеко
1 лажиче прашок за печење
3/4 лажиче сол
масло за пржење
Исечениот праз испржете го околу 5 минути во маслиново масло дури не омекне. Кога ќе се олади, измешајте го празот со сите други состојки и испржете ги малите палачинки во малку масло, дур не заруменат. Ние ги јадевме со кисело млеко / павлака и со чили сос.
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