Livin' the kosher dream
October 5, 2011Posted by on
I was trying to figure out a way to incorporate some of simanim into our meal for Rosh Hashanah, and got this idea from Pragmatic Attack, another kosher blog, and also a Jets fan, although I don’t know if that’s something we want to bring up nowadays…sigh…All right, back to food…at least food doesn’t lose to the Ravens, while I’m constantly surrounded by these annoying Ravens fans…but I digress.
I really wanted to call this post “allium fritters” because I basically had an allium family reunion in the pot with this one, but I didn’t…good story huh? You see, when I saw the idea for leek fritters, I thought to myself, why stop at leeks? Let’s go with total allium domination. Alliums are a family of plants that include: onions, shallots, leeks, scallions, and garlic among other stuff, so I figured let’s combine it all together, and make the craziest fritter ever…and you know what I did? Just that.
First a word from out sponsor – Mr Leek. Leeks have that oniony taste, but a little more mild, but did you ever notice every recipe that you ever see with leeks calls for them to be rinsed clean? Well the reason is, as leeks grow, the farmer continuously kicks dirt over it to cover more of it (called “hilling”), so the dirt gets in between the layers.
That’s also why the top half or so is greener than the bottom half, because sun produces chlorophyll, which is green and bitter for that matter, and why we discard that half of the leek, and, full circle, why mr farmer kicks dirt on the leek to cover it. Huray for science!
Anyway, start by cutting up your alliums (are you sick of that word yet? because I am), and sautee the leeks, onion, and shallots in the oil until they’re translucent and tender, about 5 minutes.
Then add the minced garlic, and cook for another minute. Remove the whole shebang from the heat, and allow to cool. At the last minute, I decided the scallions would be better off raw, and not sauteed, so I combined it with the cooked onions.
Then added flour, salt, black and white pepper, to taste, and added the eggs, and mixed it all together.
I then heated up some oil in a skillet, and dropped in spoon fulls of the batter to cook them…kind of like latkes. I fried them for about 2 minutes per side, and allowed them to drain on a paper towel lined plate.
Until next time.
Leek (Allium) Fritters
adapted from Pragmatic Attack
- About 1 pound of mixed alliums (geez! enough) – leeks, onions, shallots, scallions, garlic
- Vegetable oil
- 3 tablespoons flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon white pepper
- 3 eggs, beaten
- Chop up your veggies, and heat 2 tablespoons oil over medium heat, and sautee the leeks, onions, and shallots, until they become translucent, about 5 minutes. Add the minced garlic, and sautee for another minute.
- Remove from fire, and add them all to a bowl, and allow to cool, and add the chopped scallions.
- When cool, combine flour, salt, and white and black pepper adjusting seasoning to taste, and add eggs, and mix to combine.
- Heat up about 1/3-2/3 cups of oil in a skillet over medium-low heat, and drop in the batter by the spoon full and fry for about 2 minutes per side.
- Drain on a paper towel lined plate.