The perfect dish for a mid-day snack or appetizer!
Ingredients:
- 3 Leeks
- 5 Shallots, Finely Chopped
- 2/3 Cup Olive Oil
- 1 Fresh Red Chili
- 1/2 Cup Parsley
- 1 Tsp Coriander, Cumin, Salt, Turmeric, Cinnamon, and Sugar
- 2 Egg Whites
- 3/4 Cup Flour
- 1 Tbsp Baking Powder
- 2/3 Cup Milk
- 4 1/2 Tbsp Butter, Melted
Sauce:
- 1/2 Cup Greek Yogurt and Sour Cream
- 2 Garlic Cloves, Crushed
- 2 Tbsp Lemon and Olive Oil
- 1/2 Cup Parsley and Coriander
Directions:
Cut the leeks into 1″ thick slices; rinse and drain dry. Saute the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes. Transfer to a larger bowl and add chili, parsley, spices, sugar, and salt. Whisk the egg white to soft peaks and fold into the vegetables. In another bowl, mix together the flour, baking powder, whole egg, milk, and butter to form a batter. Gently mix it into the vegetable mixture. Pan fry the fritters. For the sauce, blitz all the ingredients together in a food processor. Enjoy!