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Leek fritters with tarragon yogurt (chiftelute de praz)

Leek fritters with tarragon yogurt (chiftelute de praz)

Recipe by Irina Georgescu: ''A dish with dual nationality: leeks are the symbol of Wales, where I now live, and of Oltenia in southern Romania, which was my grandfather’s ancestral home."

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Vegetarian
  • Serves4
  • CourseSide
  • Prepare10 mins
  • Cook10 mins
  • Total time20 mins

Ingredients

  • 200g finely sliced leeks, including the green tops
  • 2 British Blacktail Large Free Range Eggs, beaten
  • 50g plain flour
  • ½ tsp fine salt
  • 75ml sunflower or vegetable oil, for frying

For the sauce

  • 200g natural yogurt
  • 1 large clove garlic, finely chopped
  • 1 tsp chopped tarragon leaves
  • 4 tsp chilli jam, to serve (we used Tracklements)

Method

  1. To make the fritters, mix all the ingredients apart from the oil in a bowl, season with black pepper and set aside. Heat the oil in a large frying pan over a medium-high heat. Drop six spoonfuls of the batter mixture into the oil, then press them down gently with a spatula to level.

  2. Fry for 2 minutes on each side until golden. You may need to adjust the heat to stop them cooking too quickly on the outside before the inside is cooked. Transfer to a cooling rack and repeat to cook the remaining fritters. You should have enough batter to make 12 in total.

  3. For the sauce, mix the yogurt with the garlic and tarragon in a bowl; season. Spread a little of the sauce onto 4 plates and place 3 fritters in the middle of each, topping with the chilli jam. Serve warm.

Cook’s tip

LEFTOVERS

More fritters than you can eat? Reheat in a single layer in the oven at 190°C, gas mark 5, for 5-10 minutes, until hot.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,364kJ/ 328kcals

Fat

23g

Saturated Fat

4.1g

Carbohydrates

20g

Sugars

9.4g

Fibre

1.7g

Protein

8.9g

Salt

0.9g

Rating details

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