Leek Fritters with Garlic Lemon Cream

 

It is no secret that I love leeks, and think they should be used as a main ingredient as often as possible. I adore the flavor and love how creamy they become when cooked.

I received the new Smitten Kitchen cookbook as a Christmas gift from my mom, and it was probably my favorite gift. I couldn't stop looking at it. Brimming with beautiful pictures of delicious food, it's a gorgeous book. Before cracking it open, I already knew the first recipe I would make: the leek fritters. I saw a picture floating around on pinterest, but the recipe was not available to me yet, as the book had not been published.

I am so happy I finally got around to making them. They were awesome, and the lemon garlic sour cream compliments them perfectly. I can't wait to cook more from Deb's book. Maybe I'll make every recipe!

Leek Fritters with Garlic Lemon Cream

Ingredients

Fritters:

2 lbs. leeks (about 3 very large)

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

Pinch of cayenne pepper

1 large egg

Olive or vegetable oil for frying

Garlic lemon cream:

1/4 cup sour cream

1 tablespoon freshly squeezed lemon juice

Few gratings of fresh lemon zest

Pinch or two of salt

1 small garlic clove, minced or crushed

Directions

Trim the leeks, leaving only the white and pale-green parts. Halve them lengthwise, and if they look gritty or dirty, plunge them into cold water and fan the layers about to remove any dirt and grit. On a cutting board, slice the leeks crosswise into 1/4-inch strips.

Bring a pot of salted water to a boil, and cook them for 3-4 minutes, until they are slightly softened, but not limp. Drain, and wring them out in a dish towel or piece of cheesecloth. Transfer to a large bowl, and stir in scallions. In a small dish, whisk together the flour, salt, baking powder, pepper, and cayenne pepper. Stir the dry ingredients into the leek mixture, then stir in the egg until the mixture is evenly coated.

Preheat your oven to 250F, and place a baking sheet covered in foil inside. Stack a few paper towels on a large plate. In a large heavy skillet (cast iron is best) heat 2 tablespoons oil over medium heat until it shimmers. Drop small bunches of the leek mixture onto the skillet and slightly nudge them flatter with the back of your spatula. Cook the fritters until they are golden, about 3 minutes per side.

Drain fritters on paper towels, then transfer to the oven to keep warm while you make the remaining fritters. Let all the fritters rest in the oven for at least 10 minutes after the last one is cooked. Meanwhile, prepare the garlic lemon cream by whisking the ingredients together until smooth. Dollop on each fritter before serving.

Recipe Source: The Smitten Kitchen Cookbook

Leek Toasts with Blue Cheese

Wow oh wow were these good. I mean "slap yo momma" good. I thought these would be perfect for me and Chris, as it combines some of our favorite things. I think Chris would totally live in a house made of blue cheese, I could lay in a bed of leeks all day (well...maybe not...there'd probably be a lot of dirt..ew), and good bread? We will make ourselves sick eating bread and butter (food coma).

The first thought that entered my mind after my first bite was "creamy..so so creamy". I may have actually said that aloud now that I think about it. I was alone...don't judge me. Slowly cooking the leeks on the stove with a little butter and oil transforms them into the most decadent, amazing, creamy thing ever. I really liked the blue cheese, but any cheese could easily work here: feta (omg), goat cheese, Parmesan, etc. Chris thought they were okay, even with the blue cheese (gasp!). I think he thought they were too plain. He's wrong (sorry honey).

This would be a great appetizer, or a light lunch. I chose the latter, accompanied by an apple the size of my head. 

Leek Toasts with Blue Cheese

Adapted from Smitten Kitchen

Ingredients

1 1/2 pounds leeks (about 3 big leeks), lengthwise and white and pale green parts sliced 1/4-inch thick (about 3 generous cups of slices)
2 tablespoons unsalted butter

1 tablespoon olive oil, plus extra for brushing toasts
Coarse salt
Freshly ground black pepper
6 medium-sized or 12 baguette-sized 1/2-inch slices of bread of your choice 
2 ounces blue cheese, crumbled 
Few drops of lemon juice (optional-totally missed this...oops. Must try!)

Directions

Fill a large bowl with cold water. Add leeks and use your hands to slosh them around, separating the rings and letting the dirt and grit fall to the bottom.

Heat a large, heavy skillet over medium. Once hot, add butter and olive oil until they're fully melted and a bit sizzly. Strain leek slices and add them to the pan, still wet. Sprinkle with 1/2 teaspoon coarse salt and a few grinds of black pepper. Reduce heat to low, cover with a lid and cook leeks for 25 minutes, stirring them occasionally. My stove can't seem to get a low flame, so mine were done in about 15 minutes, as they were starting to brown. Just keep checking! Adjust seasoning to taste.

While leeks cook, brush bread slices with olive oil and sprinkle with coarse salt. Run under the broiler until lightly toasted. You may either spread the cheese you're using on now, while the toasts are hot, or sprinkle it on at the end. Divide leeks among toasts. Sprinkle with cheese, if you haven't spread it underneath. Add a few drops of lemon juice, if desired. Serve immediately, or gently rewarm a bit later.