Good Earth Leek Fritters with Jalapeño Crema
July 25, 2019|
0 minute read
Fritters
1
cup organic leeks, sliced, washed and drained
1
cup organic shallots, peeled and thinly sliced
⅓
cups organic sunflower oil
1
tbsp. organic jalapeño, seeded and diced
¼
cups organic Italian parsley, chopped
⅓
tsps. organic coriander seeds
½
tsps. organic ground cumin
1
pinch organic turmeric powder
1
pinch organic cinnamon
½
tsps. organic sugar
¼
tsps. salt
1
organic egg plus 1 egg white
⅓
cups organic wheat flour
½
tbsps. baking powder
⅓
cups organic milk
Crema
¼
cups organic plain yogurt
¼
cups organic sour cream
2
cups organic cilantro, chopped
½
cups organic Italian parsley, chopped
1
clove organic garlic, peeled and minced
1 ½
tbsps. organic jalapeño, seeded and minced
1
tbsp. organic lime juice
1
pinch salt
1
pinch organic 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.
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