| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Eggs, Dairy |
|
Appetizers, Appetizers/, Vegetable, Vegetables |
4 |
servings |
INGREDIENTS
| 4 |
c |
Chopped leeks; (about 2 pounds) |
| 1 |
tb |
Vegetable oil |
| 1 |
tb |
Butter |
| 2 |
c |
Chopped sorrel; (if available, good without) |
| 2 |
|
Eggs |
| 1/4 |
c |
Flour |
| 1/4 |
ts |
Dried lemon peel; or 1 teaspoon fresh lemon zest, grated |
| 1/4 |
ts |
Penzey's Sweet Curry Powder |
| 1/4 |
ts |
White pepper |
| 1/2 |
ts |
Salt |
|
|
Lox |
|
|
Sour cream |
INSTRUCTIONS
Thoroughly wash and chop the leeks. Saute in the oil and butter for about 7
minutes, until they are cooked, but not browned. Add sorrel, if available,
and cook another 7 minutes, or so, until wilted. (If no sorrel is
available, continue cooking leeks to a total of about 15 minutes.) Let
cool.
When cool, whisk together the eggs, flour, and seasonings. Add to leeks.
(There will probably be some leek juices as well, mix them in.)
In a saute pan, heat about 1/4 cup vegetable oil. Ladle in enough leek
mixture to make a 2-1/2"-3" pancake. Cook 2-3 minutes on the first side,
until lightly brown, turn, and cook about 2 minutes on the second side.
Drain on paper towels and keep warm until all are cooked.
Serve two or three pancakes with a slice of lox and a small scoop of sour
cream.
DELICIOUS!
NOTES : Makes a great appetizer or, with a larger serving, a good "light",
but elegant, lunch. For a dinner, accompany with some steamed or roasted
asparagus with a squeeze of fresh lemon juice anda little butter. This
recipe makes about 8 fritters, 2 per serving.
Recipe by: Adapted from a recipe on The Victory Garden (TV show)
Posted to MM-Recipes Digest V4 #10 by SuenDoug@aol.com on Mar 24, 1999,
converted by MM_Buster v2.0l.
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