Leek And Walnut Fritters Recipe
Crispy Leek And Walnut Fritters is a dish that I am crazy about. I never get tired of Leek And Walnut Fritters no matter how many times I have prepared it. Try this original Leek And Walnut Fritters recipe for yourself!
Ingredients
| Chopped | 12 Cup (16 tbs) | |
| Panko breadcrumbs | 3/4 Cup (16 tbs) | |
| 2 large eggs, beaten to blend | ||
| 1/4 cup fresh lemon juice plus lemon wedges for garnish | ||
| Baking powder | 2 Teaspoon | |
| Salt | 1 Teaspoon | |
| Ground black pepper | 1/2 Teaspoon | |
| Walnuts | 1 1/2 Cup (16 tbs), chopped | |
| Bay leaves | 2 | |
| Vegetable oil | 2 Cup (16 tbs) (For frying) | |
Directions
Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes.
Drain very well and cool.
Working in batches, wrap leeks in kitchen towels and squeeze out all liquid.
Place leeks in processor and blend to coarse paste.
Transfer leeks to large bowl.
Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well.
Mix in nuts.
Add more panko by tablespoonf uls if mixture is very moist.
Shape 3 tablespoons leek-walnut mixture into 1/2 inch-thick patty.
Place on plastic-lined baking sheet.
Repeat with remaining mixture, do ahead Can be made 7 day ahead.
Cover patties with plastic and refrigerate.
Preheat oven to 300°F.
Line baking sheet with several layers of paper towels.
Pour oil into large saucepan to depth of 1 inch.
Attach deep-fry thermometer to side of pan and heat oil to 350°F.
Working in batches, fry patties until golden brown, about 4 minutes per side.
Transfer fritters to prepared baking sheet to drain.
Place baking sheet in oven to keep fritters warm.
Drain very well and cool.
Working in batches, wrap leeks in kitchen towels and squeeze out all liquid.
Place leeks in processor and blend to coarse paste.
Transfer leeks to large bowl.
Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well.
Mix in nuts.
Add more panko by tablespoonf uls if mixture is very moist.
Shape 3 tablespoons leek-walnut mixture into 1/2 inch-thick patty.
Place on plastic-lined baking sheet.
Repeat with remaining mixture, do ahead Can be made 7 day ahead.
Cover patties with plastic and refrigerate.
Preheat oven to 300°F.
Line baking sheet with several layers of paper towels.
Pour oil into large saucepan to depth of 1 inch.
Attach deep-fry thermometer to side of pan and heat oil to 350°F.
Working in batches, fry patties until golden brown, about 4 minutes per side.
Transfer fritters to prepared baking sheet to drain.
Place baking sheet in oven to keep fritters warm.
Chef
