If the first gusts of crisp fall air have you reaching for cozy blankets, hot tea and dreaming of squash season, this recipe is for you. We are looking to warming fall foods to tide us over this week, starting with this recipe full of autumn alliums. These versatile fritters will shine on a fall brunch menu, or round out your dinner plate as a great side. You can make the batter ahead and store up to three days in the fridge, and customize the sauce with whatever greens you have on hand!

Leek Fritters

Recipe (adapted from Yotam Ottolenghi)

Sauce
• 1/2 cup Greek yogurt
• 1/2 cup sour cream
• 2 garlic cloves, crushed
• 2 tbsp lemon juice
• 3 tbsp olive oil
• 1/2 tsp salt
• 2.5 cups chopped greens, such as parsley, cilantro, celery leaves or sorrel

Fritters
• 3 large leeks
• 5 small or 2 large shallots, finely chopped
• 2/3 cup olive oil
• 1 fresh red chile, seeded and sliced
• 1/2 cup greens, finely chopped
• 3/4 tsp ground coriander
• 1/4 tsp ground turmeric
• 1/4 tsp cinnamon
• 1 tsp sugar
• 1/2 tsp salt
• 1 egg white
• 3/4 cup plus 1 tbsp self-rising flour
• 1 tbsp baking powder
• 1 egg
• 2/3 cup milk
• 4.5 tbsp unsalted butter, melted

Instructions

1. Blend all sauce ingredients together in a food process until uniform. set aside for later.
2. Cut the leeks into 1-inch thick slices; rinse and drain. Saute the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes, or until soft. Transfer to a large bowl, and add the chile, greens, spices, sugar and salt. Allow to cool down.
3. Whisk the egg whites to soft peaks and fold into 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.
4. Put 2 tablespoons of the remaining oil in a large frying pan and place over medium heat. Spoon about half of the vegetable mixture into the pan to make four large fritters. Fry them for 2-3 minutes on each side, or until golden and crisp. Remove to paper towels and keep warm. Continue making fritters, adding more oil as needed. Serve warm, with the sauce on the size or drizzled over.
 

Pick up produce at any of our three weekly markets: Tuesdays 4-6:30PM at the UBC Farm, Wednesdays 11:30AM-1:30PM at the UBC Bookstore, and Saturdays 10AM-2PM at UBC Farm. Learn more about our produce and browse other recipes in our Market Recipe Blog. Recieve regular market recipes from our newsletter here.