Wednesday, February 26, 2014

Gluten-Free Leek Fritters

So there would be a photo but we ate them all.  Whoops!

Ingredients

3 medium leeks, white and pale green parts only
1 1/5 c. gluten-free flour (we used Cup4Cup)
4 eggs
1 c. milk
1 tsp. salt
1 tbsp. minced fresh or dried parsley
1 tbsp. minced fresh or dried dill
1/2 tsp. turmeric
1/4 tsp. paprika
1/4 tsp. ground pepper

Clean and slice the leeks finely-- I cut them in half lengthwise, then slice them as finely and quickly as I can-- and reserve.

Mix together the rest of the ingredients with a whisk or a fork until well-combined, then fold in the leeks.  There should be roughly equal amounts of batter and leeks, and when mixed together, there batter should completely coat the leeks.

Heat oil in a pan or on a griddle until almost smoking and then drop in fritters-- you want to use a significant amount of oil, because these are honestly best fried.  Use about 1/4 c. of batter at a time.  When one side is browned, flip.  Remove to a plate with a paper towel on it and repeat until all the batter is gone.

Yogurt-Dill almost tzatziki sauce

1/2 c. plain yogurt
2 tbs. milk
1 1/2 tbsp. minced fresh dill
1 tsp. crushed garlic
1/2 tsp. salt

Mix everything together.  Nom with the fritters.

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