Category, DifficultyAdvanced

Leeks and shallots combine to form delicious, slightly sweet fritters, which are offset by a tangy and slightly spicy jalapeño crema for dipping.

Click "Yields" to change servings and ingredient quantities

Yields4 Servings
Prep Time30 minsCook Time20 minsTotal Time50 mins

Fritters
 1 cup leeks, sliced, washed and drained
 1 cup shallots, peeled and thinly sliced
  cup sunflower oil
 1 tbsp jalapeño, seeded and diced
 ¼ cup Italian parsley, chopped
  tsp coriander seeds
 ½ tsp ground cumin
 1 pinch turmeric powder
 1 pinch cinnamon
 ½ tsp sugar
 ¼ tsp salt
 1 egg plus 1 egg white
  cup wheat flour
 ½ tbsp baking powder
  cup milk
Crema
 ¼ cup plain yogurt
 ¼ cup sour cream
 2 cups cilantro, chopped
 ½ cup Italian parsley, chopped
 1 clove garlic, peeled and minced
 1 ½ tbsp jalapeño, seeded and minced
 1 tbsp lime juice
 1 pinch salt
 1 pinch 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.

Ingredients

Fritters
 1 cup leeks, sliced, washed and drained
 1 cup shallots, peeled and thinly sliced
  cup sunflower oil
 1 tbsp jalapeño, seeded and diced
 ¼ cup Italian parsley, chopped
  tsp coriander seeds
 ½ tsp ground cumin
 1 pinch turmeric powder
 1 pinch cinnamon
 ½ tsp sugar
 ¼ tsp salt
 1 egg plus 1 egg white
  cup wheat flour
 ½ tbsp baking powder
  cup milk
Crema
 ¼ cup plain yogurt
 ¼ cup sour cream
 2 cups cilantro, chopped
 ½ cup Italian parsley, chopped
 1 clove garlic, peeled and minced
 1 ½ tbsp jalapeño, seeded and minced
 1 tbsp lime juice
 1 pinch salt
 1 pinch black pepper

Directions

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.

Good Earth Leek Fritters with Jalapeño Crema