Adapted from Yotam Ottolenghi’s Plenty, what an amazingly wonderful cook book!
5 Shallots, finely chopped
2 Eggs (1 whole egg and one Egg white)
2/3 Cup Olive Oil
1 fresh Chile Pepper (or hot pepper of your pref), seeded and sliced
1/2 Cup Parsley (finely chopped)
3/4 Tsp Ground Coriander
1 Tsp Ground Cumin
1/4 Tsp Ground Turmeric
1/4 Tsp Ground Cinnamon
1 Tsp Sugar
1/2 Tsp Salt
3/4 Cup plus 1 Tbsp Whole Wheat Pastry Flour
1 Tbsp Baking Powder
2/3 Cup Milk
4 Tbsp melted Butter or Butter substitute
Step 1 Cut Leeks into 3/4 inch slices; rinse and drain dry.
Step 2 Saute Leeks and Shallots in a pan with 1/3 cup Olive Oil on medium heat for about 15 minutes or until Leeks are soft. Transfer Leeks and Shallots to a large bowl and add chiles, parsley, spices, sugar and salt. Allow to cool.
Step 3 Whisk the 1 Egg white into soft peaks and fold into vegetables. (Egg should be able to hold its own form if properly whisked. If it does not continue to whisk until firm enough). In another bowl mix flour, baking powder, whole egg, milk and butter to form a batter. Gently add these ingredients into the egg white and vegetables and mix thoroughly. Our batter is now fully prepared!
Step 4 place two tablespoons of remaining Olive Oil in a Large frying pan over medium heat. Pour batter into pan and fry. For smaller fritters (1/4 cup batter) cook for 2-3 minutes on either side until browned, for larger fritters 5-7 minutes on each side should be sufficient to create a golden brown carmelization. Once cooked let sit on paper towels to drain oil and start another batch following the previous cooking instructions.
Step 5 Once all batter is cooked, serve and enjoy!