Good Earth Leek Fritters with Jalapeño Crema

July 25, 2019|
Yields 4 Servings
Prep Time30 mins Cook Time20 mins Total Time50 mins
Fritters
  1 cup organic leeks, sliced, washed and drained
  1 cup organic shallots, peeled and thinly sliced
  cup organic sunflower oil
  1 tbsp. organic jalapeño, seeded and diced
  ¼ cup organic Italian parsley, chopped
  tsp. organic coriander seeds
  ½ tsp. organic ground cumin
  1 pinch organic turmeric powder
  1 pinch organic cinnamon
  ½ tsp. organic sugar
  ¼ tsp. salt
  1 organic egg plus 1 egg white
  cup organic wheat flour
  ½ tbsp. baking powder
  cup organic milk
Crema
  ¼ cup organic plain yogurt
  ¼ cup organic sour cream
  2 cups organic cilantro, chopped
  ½ cup organic Italian parsley, chopped
  1 clove organic garlic, peeled and minced
  1 ½ tbsp. organic jalapeño, seeded and minced
  1 tbsp. organic lime juice
  1 pinch salt
  1 pinch organic black pepper
1

Preheat the oven to 375ºF.

2

Sauté leeks, shallots, and salt in oil over medium heat until soft. Set aside to cool.

3

While onion mixture is cooling, make the Jalapeño crema by mixing all the ingredients in a bowl.

4

Once the onions are cool, mix with the onion mixture with the diced jalapeño, herbs and spices.

5

Separate the white from one egg. Whip until soft peaks form, then fold into the onion mixture.

6

Mix one whole egg, flour, baking powder and milk in a separate bowl until it forms a batter.

7

Combine the onion mixture with the batter and form into 4oz cakes.

8

Heat up oil in a large skillet. Fry each cake on high heat, 1-2 minutes per side.

9

Finish in a 375ºF oven for 10 minutes.

10

Let cool slightly before serving with jalapeño crema.