Vegetarian fritters have been made in Mediterranean countries for centuries. Made with simple ingredients such as leeks, breadcrumbs, eggs and parsley, these fritters will stand out when you serve them as a side for your Thanksgiving turkey!
Prep time: 50 to 60 minutes
Makes: 12 to 14 fritters
4 large leeks, sliced into ½-inch thick rounds (dark green stems discarded)
2 teaspoons salt (to add to boiling water to cook leeks)
3 large eggs, beaten with a fork
1 teaspoon salt
Dash each ground nutmeg and black pepper
1/3 cup fresh, Italian, flat-leaf parsley, slivered
1 to 1-1/2 cups breadcrumbs (dry or made from week-old bread)
Vegetable or light olive oil, for frying
1. Bring a 2 to 3-quart pot of water to a boil. Stir in 2 teaspoons salt.
2. Add the leeks to the salted, boiling water.
3. Cook leeks for 3 to 5 minutes or until just tender.
4. Drain leeks in a colander and transfer them to a bowl.
5. Using shears, cut the leeks to make 1/2 to 3/4-inch pieces; set aside.
6. In a large mixing bowl, combine the beaten egg with the salt, nutmeg, black pepper and parsley.
7. Stir in the leeks and 1 cup of the breadcrumbs.
8. The mixture should amalgamate. If it is too wet, gently stir in the remaining breadcrumbs.
Fry the Fritters:
1. Heat enough oil in a 12-inch skillet so that the oil is 1/4-inch high.
2. As the oil heats up, with your hands, form 2-inch patties, slightly flattened.
3. Gently put each patty into the hot oil, standing back to avoid splatters.
4. Fry the fritters on medium-high until the undersides look light golden brown – about 2 minutes.
5. Using a black spatula and fork to assist the turning, turn the fritters over.
6. Cook the second side of the fritters for 2 minutes or until they are light golden brown.
7. Transfer the fritters to a plate lined with paper towels.
8. When all fritters are done, transfer them to an oven-proof baking dish (do not line it with paper towels). Cover the dish with aluminum foil.
9. Right before serving time, warm up the leek fritters, covered with aluminum foil, in a preheated 350°F oven for 15 minutes.
10. Garnish with parsley or basil sprigs and serve.
Text and Photograph ©2013 Nancy DeLucia Real