Think of this as Fritters-In-Five-Stages..
STAGE 1 – Get your leek mixture sorted…
Fry your sliced onions and leeks in a large frying pan in some olive oil. Do this slowly so they go all soft and sweet – add just a little salt to stop them catching. If you only have small frying pan, you could do this in two stages and put the cooked leeks into a large bowl
(Note, I use more leeks than Ottolenghi does – maybe I’m greedy; maybe his leeks are much bigger than mine. You could also use courgettes as well as leeks, I often add kale or spinach too depending on what is hanging around in the fridge or garden)
Once all your onions and leeks are cooked and cooling in a large bowl, add your spices, your chopped chilli and your parsley. Leave to one side
STAGE 2 – Get your egg white beaten
You are after soft-peak egg white – whisk until the egg is getting to the point where you could hold it upside down and it not all fall/pour out
STAGE 3 – Get your batter made
Mix together all your batter ingredients – if it looks a bit too thick, you can add a dash more water or milk
STAGE 4 – Mix it all up
First fold your egg whites gently into the now cool leek mix; then gently mix your batter in to the whole mixture
STAGE 5 – Cook them
Heat a little olive oil in a frying pan and when hot, add large spoons of fritter mixture. Cook each for 3-4 minutes on each side, or until golden brown. Do this over a medium-ish heat – you might need to do batches if you have lots of fritters and only one pan
They are great hot – but sometimes I like them better once they have cooled down a bit. The next day they are delicious… Eat them with Greek Yoghurt with some coriander and garlic mixed in, or some sweet chilli sauce.