Leek and Walnut Fritters
Leek and Walnut Fritters might be just the side dish you are searching for. Watching your figure? This dairy free recipe has 101 calories, 3g of protein, and 7g of fat per serving. This recipe covers 6% of your daily requirements of vitamins and minerals. This recipe serves 24. Head to the store and pick up available in the asian foods section of some supermarkets and at asian markets, panko, salt, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.
Instructions
Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes.
Drain very well and cool. Working in batches, wrap leeks in kitchen towels and squeeze out all liquid.
Place leeks in processor and blend to coarse paste.
Transfer leeks to large bowl.
Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well.
Add more panko by tablespoonfuls if mixture is very moist.
Shape 3 tablespoons leek-walnut mixture into 1/2-inch-thick patty.
Place on plastic-lined baking sheet. Repeat with remaining mixture. Do ahead Can be made 1 day ahead. Cover patties with plastic and refrigerate.
Preheat oven to 300°F. Line baking sheet with several layers of paper towels.
Pour oil into large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry patties until golden brown, about 4 minutes per side.
Transfer fritters to prepared baking sheet to drain.
Place baking sheet in oven to keep fritters warm.
Divide fritters among plates.
Garnish with lemon wedges and serve.