Good Earth Leek Fritters with Jalapeño Crema
July 25, 2019|
0 minute read
1 cup organic leeks, sliced, washed and drained
1 cup organic shallots, peeled and thinly sliced
⅓ cup organic sunflower oil
1 tbsp. organic jalapeño, seeded and diced
¼ cup organic Italian parsley, chopped
⅓ 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
⅓ cup organic wheat flour
½ tbsp. baking powder
⅓ cup organic milk
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
Preheat the oven to 375ºF.
Sauté leeks, shallots, and salt in oil over medium heat until soft. Set aside to cool.
While onion mixture is cooling, make the Jalapeño crema by mixing all the ingredients in a bowl.
Once the onions are cool, mix with the onion mixture with the diced jalapeño, herbs and spices.
Separate the white from one egg. Whip until soft peaks form, then fold into the onion mixture.
Mix one whole egg, flour, baking powder and milk in a separate bowl until it forms a batter.
Combine the onion mixture with the batter and form into 4oz cakes.
Heat up oil in a large skillet. Fry each cake on high heat, 1-2 minutes per side.
Finish in a 375ºF oven for 10 minutes.
Let cool slightly before serving with jalapeño crema.