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.