I can't believe I've been sitting on this recipe for over a year!! Hate it when that happens. These are really very good and it works to make them the day before - which makes them even better. I made half a batch and shaped them quite small (one to two bites worth), so I had 20-24 with just that amount.
I served them as an Asian hors with Wasabi oil, Wasabi mayo (recipe below), pickled ginger and sweet chili sauce. All were great with the fritters and the fritters were gone immediately.
Oh, just before deep frying I coated them with a little more panko and seemed to make them a little more interesting to look and, and just little more crunchy with the smooth, creamy inside.
Leek and Walnut Fritters
Bon Appétit, December 2006
Make the fritters a day ahead, then fry them quickly before serving. What to drink: A crisp white with citrus and herb flavors would be perfect; try the Jim Barry 2006 "Silly Mid On" Sauvignon Blanc and Sémillon blend (Australia, $17).
Makes 22 to 24 servings.
12 cups chopped leeks (white and pale green parts only; about 10 medium)
3/4 cup (or more) panko (Japanese breadcrumbs)*
2 large eggs, beaten to blend
1/4 cup fresh lemon juice plus lemon wedges for garnish
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chopped walnuts
Vegetable oil (for frying)
*Available in the Asian foods section of some supermarkets and at Asian markets.
Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes. Drain very well and cool. Working in batches, wrap leeks in kitchen towels and squeeze out all liquid. Place leeks in processor and blend to coarse paste. Transfer leeks to large bowl. Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well. Mix in nuts. Add more panko by tablespoonfuls if mixture is very moist.
Shape 3 tablespoons leek-walnut mixture into 1/2-inch-thick patty.
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I found this in my MasterCook, so we all probably have it - it's tasty - will have to try with crab cakes also.
Avocado Wasabi Mayonnaise
2 tablespoons Hot NAMIDA Wasabi paste
1 avocado -- peeled, seeded and puréed
3 tablespoons apple cider vinegar
Pinch salt
Pinch sugar
Pinch black pepper
Combine all ingredients well and chill.
Serve with Crab Cakes.
Source:
"New Zealand Wasabi Limited"
I served them as an Asian hors with Wasabi oil, Wasabi mayo (recipe below), pickled ginger and sweet chili sauce. All were great with the fritters and the fritters were gone immediately.
Oh, just before deep frying I coated them with a little more panko and seemed to make them a little more interesting to look and, and just little more crunchy with the smooth, creamy inside.
Leek and Walnut Fritters
Bon Appétit, December 2006
Make the fritters a day ahead, then fry them quickly before serving. What to drink: A crisp white with citrus and herb flavors would be perfect; try the Jim Barry 2006 "Silly Mid On" Sauvignon Blanc and Sémillon blend (Australia, $17).
Makes 22 to 24 servings.
12 cups chopped leeks (white and pale green parts only; about 10 medium)
3/4 cup (or more) panko (Japanese breadcrumbs)*
2 large eggs, beaten to blend
1/4 cup fresh lemon juice plus lemon wedges for garnish
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chopped walnuts
Vegetable oil (for frying)
*Available in the Asian foods section of some supermarkets and at Asian markets.
Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes. Drain very well and cool. Working in batches, wrap leeks in kitchen towels and squeeze out all liquid. Place leeks in processor and blend to coarse paste. Transfer leeks to large bowl. Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well. Mix in nuts. Add more panko by tablespoonfuls if mixture is very moist.
Shape 3 tablespoons leek-walnut mixture into 1/2-inch-thick patty.
-----
I found this in my MasterCook, so we all probably have it - it's tasty - will have to try with crab cakes also.
Avocado Wasabi Mayonnaise
2 tablespoons Hot NAMIDA Wasabi paste
1 avocado -- peeled, seeded and puréed
3 tablespoons apple cider vinegar
Pinch salt
Pinch sugar
Pinch black pepper
Combine all ingredients well and chill.
Serve with Crab Cakes.
Source:
"New Zealand Wasabi Limited"
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
www.achefsjourney.com
