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.

Dinner: snapper, brown rice, asparagus, radish

Dinner tonight (packaged for my brother at work): wild-caught snapper; brown rice with tomatoes, cumin, and herbs; roast asparagus with sheep’s milk feta and balsamic vinegar; radishes.

Everything is from within a 100-mile radius of where we live except for the pepper (on the asparagus and snapper) and red pepper flakes (on the snapper).  I’m not sure about the tomatoes— they’re the ones we bought off the back of a truck, so who knows.

No recipes tonight unless I get a request-- everything is fairly simple.