Leek fritters.

Yotam Ottolenghi makes leek fritters | Life and style | The Guardian:
The natural sweetness of leeks, with their soft, oniony aroma, makes them the perfect winter comfort food. The creamy sauce, full of herbs and zest, adds a bit of complexity but is unreservedly delicious. Serves four.
For the sauce
100g Greek yogurt
100g sour cream
2 garlic cloves, crushed
2 tbsp lemon juice
3 tbsp olive oil
½ tsp salt
20g finely chopped flat-leaf parsley leaves
30g finely chopped coriander leaves
For the fritters
3 leeks (450g trimmed weight)
2 banana shallots, peeled and finely chopped
140ml olive oil
1 red chilli, deseeded and sliced
25g parsley, finely chopped
1 tsp coriander seeds, crushed
1 tsp ground cumin
½ tsp ground turmeric
½ tsp ground cinnamon
1 tsp sugar
½ tsp salt
1 egg white
120g self-raising flour
1 tbsp baking powder
1 egg
150ml milk
55g unsalted butter, melted

Start by making the sauce. 
Put all the sauce ingredients into the bowl of a food processor, blitz together until a uniform green, then set to one side.
Cut the leeks into 2cm thick rounds, rinse and dry. Over medium heat, sauté the leeks and shallots in a pan with five tablespoons of oil until soft - about 15 minutes - then transfer to a bowl and add the chilli, parsley, spices, sugar and salt. Leave to cool.
Whisk the egg white to soft peaks and fold it into the vegetables.
In another bowl, mix the flour, baking powder, egg, milk and butter to form a batter. Gently mix this into the egg white and vegetable mixture.
Put two tablespoons of oil in a frying pan over medium heat.
Spoon the mixture into the pan to make four large fritters, and fry for two to three minutes a side, until golden and crisp.
Transfer to kitchen towel and repeat, adding oil as needed, until the mixture is used up.
Serve warm with the sauce on the side or drizzled over.

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