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Crispy Leek Fritters and Hamburgers

I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all. Ingredients for 4 people 500g ground meat (beef, pork, chicken...), your choice. 250ml milk. 2 heaping tablespoons flour. 1 onion. 1 whole egg. salt and pepper (optional). olive oil. Ingredients for the crispy leek fritters white parts of 2 leeks. 1 egg. 120g flour + 2 tablespoons for coating. 150ml cold water. 1 packet of baking powder (the kind for making sodas and fizzy drinks). 1 pinch of salt. olive oil for frying. Preparing the hamburgers In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion. Return the meat to the pan and mix everything together well. Add the flour, cook it briefly, then like you're making a bécham...

Crispy Leek Fritters and Hamburgers








I highly recommend making these crispy leek fritters. No one will guess what they're eating until you tell them. They come out wonderfully crisp and flavorful—the name says it all.


Ingredients

for 4 people

  • 500g ground meat (beef, pork, chicken...), your choice.
  • 250ml milk.
  • 2 heaping tablespoons flour.
  • 1 onion.
  • 1 whole egg.
  • salt and pepper (optional).
  • olive oil.

Ingredients for the crispy leek fritters

  • white parts of 2 leeks.
  • 1 egg.
  • 120g flour + 2 tablespoons for coating.
  • 150ml cold water.
  • 1 packet of baking powder (the kind for making sodas and fizzy drinks).
  • 1 pinch of salt.
  • olive oil for frying.

Preparing the hamburgers

  1. In a pan with a splash of oil, fry the meat. It doesn't need to brown much—just season with salt and pepper. Remove the meat from the pan, and in the same oil, fry the finely chopped onion.
  2. Return the meat to the pan and mix everything together well.
  3. Add the flour, cook it briefly, then like you're making a béchamel, pour in the milk. Make sure the milk is well incorporated, and taste for salt.
  4. Transfer the mixture to a plate and spread it out to about two centimeters thick. Put it in the fridge—it's best to do this the day before.
  5. The next day, or once the meat is completely cold, cut out shapes with a cookie cutter, dip them in beaten egg, and fry in hot oil. Drain on paper towels to remove excess oil.

Preparing the crispy leeks

 

 

  1. In a tall blender container, beat the whole egg with the water, pinch of salt, baking powder, and flour. Set this batter aside.
  2. Cut the leeks into pieces about 10cm long, then slice each piece into very thin strips. I didn't add any salt to mine.
  3. Put the 2 tablespoons of flour in a plastic bag, add the leek strips, tie the bag closed, and shake it so the leeks get evenly coated.
  4. Mix the floured leek strips with the batter and fry them in plenty of hot oil. Work in three or four batches, and while they're cooking, separate the leek strips with a fork so they don't stick together.
  5. Let them drain on paper towels for a few minutes to get rid of excess oil, then serve hot alongside the hamburgers.

Time: 25 minutes for the hamburgers + 25 minutes for the crispy leeks


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