I enjoyed spending the evening beating eggwhite, making batter, slicing and cooking leek and shallots, crushing garlic, making a complicated sauce, sorting spices and using up every measuring device in the house. But it's not the sort of thing you sling together in a rush, unlike my usual fritters.
Here are two test fritters (makings of quite a few more in the fridge, to be tested on Handsome Son, what do you bet he tries the sauce then puts ketchup on..tomorrow, as well as lunch for me today).
Slightly browner than I meant, being a new recipe which browned faster than I realized it would. And there's the dressing sauce in the background. I did take a picture of the fritters with sauce on, but though very good to taste, it didn't look appetizing in a picture. Maybe that's why he didn't show a pic of the sauce in action, either.
Here's Ottolenghi's pic of his fritters, and the sauce. To the right of the book is my sauce. He used a food processor, I used my blender and it worked just fine.
I had no yogurt, the Asian store not having received its delivery, so I subbed soft tofu. A bit different, but I think it worked okay. I had everything else, including my home grown parsley, and all the spices, yay, happy day. And those chile peppers I froze the other day, some of that came into play. And the cilantro I had shredded and frozen, that, too, from some other Ottolenghi adventure. And my trusty castiron pan served again.
You'll notice that I have refrained heroically from quoting that unfortunate radio broadcasting cook of long ago, explaining on a women's home program about a leek recipe, who started with: Ladies, first take a leek....