Dill Fritters with Leek, Feta, and Chili

Illustrator and product designer Java Bere bubbles with enthusiasm for food, cooking, and travel. All of which help her to find magic in the everyday. And when it comes to cooking, she approaches each meal, like this recipe for Leek, Feta, Chili, Dill Fritters, with simplicity: organic, seasonal ingredients, and when possible, locally sourced.

If you love leeks, we recommend our recipe for Crispy Chicken Thighs with Leeks and Mushrooms!

Tips for Making Fritters

The eggs you use for fritters matter. Try to pick smaller eggs, because larger eggs hold more water inside of them. That means soggy, misshapen fritters. You’ll also want to mix the batter gently, because over-mixing will create more gluten and gum up the fritter mixture. Also, it’s best to drain the liquid from your vegetables before using them, so that you don’t end up with the aforementioned soggy fritter. Nobody wants that. These dill fritters should be as crispy and lively as the spring season.

Leek, Feta, Chili, Dill Fritters

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• Author: Deborah Eydmann Beau

Print Recipe

Description

An easy to make, organic recipe.

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Ingredients

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• 2 leeks, finely chopped
• 2 shallots, finely chopped
• 2 eggs
• 1 tbsp créme fraîche
• 3 tbsp gram flour
• 1 fresh red chili chopped finely (or less, depending on the heat of your chilies!)
• 1 tbsp fresh dill, chopped
• A glug of olive oil
• 1 pack of Feta cheese, crumbled

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Instructions

1. Start by gently frying the leeks and shallots on a low heat until soft and translucent; stir continuously to avoid sticking or burning. Once cooked, leave to cool.
2. Beat the eggs with the créme fraîche, slowly fold in the gram flour, then add the leek and shallots, and finally the chili and dill, mixing well. The consistency should be like a batter, so it can slide off the spoon but doesn’t drip like liquid.

3. Heat the olive oil in a pan on medium heat and drop spoonfuls of the batter into small patties and shape with a spatula if needed. Cook on both sides until golden brown and heated through, remove from the pan and dab with kitchen paper to remove any excess oil.  If needed, they can then be transferred to a baking tray and kept warm in the oven set to a low heat.

Story by Deborah Eydmann Beau
Photography and Styling by Java Bere

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