This is the second post in our summer CSA recipe series from Kelsi Windmiller!
You will likely find leeks, spinach, mint, and eggs in your CSA this week – just what you need to make green fritters! The list of ingredients might look a bit complicated compared to my previous recipes, but I’m sure most of the spices are already in your pantry. These little fritters have a lot of spice and the minted yogurt pairs perfectly.
Leek Fritters with Minted Yogurt
3-4 Leeks
I bunch Spinach
¼ cup Olive Oil
1 tsp Kosher Salt
1 cup Flour
2 Eggs
½ stick Melted Butter
½ cup Milk
1 tbsp Baking Powder
1 tsp Coriander
1 tsp Cumin
¼ tsp Cinnamon
1 pinch Clove
¼ tsp Chili Powder
1 tsp Red Chili Flakes
1 cup Greek Yogurt
½ cup Chopped Mint
½ cup Chopped Parsley
2 cloves Garlic
Juice from 1 Small Lemon
½ tsp Salt
Start by making the sauce. The flavor gets better if it sits while making the fritters. Combine the yogurt, mint, parsley, garlic, lemon juice, and salt in a food processor until smooth. Cover with plastic wrap and reserve for later.
Remove all of the dirt from your produce. Chop the leeks and spinach into thin, half-inch pieces. Heat a large frying pan with olive oil and sauté the leeks with salt until soft. Add the spinach and heat until wilted. Set aside to cool. In a large mixing bowl combine the flour, eggs, butter, milk, and baking powder with a whisk until smooth. Stir in all of the spices and cooled greens until evenly combined. This is your batter, fry them up just like little pancakes until golden brown on both sides. Serve warm with the minted yogurt sauce. Enjoy!
More healthy recipes from the BLDG 25 Blog.
This looks yummy! Was just wondering if the minted yogurt would taste good with meat or fish. I’m not really a fan of leek fritters.