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Ottolenghi's Leek and Cardamom Fritters

kept bymi
recipe byThe New York Times
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Ingredients: 

About 2/3 cup olive oil

3 leeks, thickly sliced

5 shallots, finely chopped

1 teaspoon ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

1/4 teaspoon ground cinnamon

1 fresh red chili (like Thai), seeded and sliced

1 cup fresh parsley (leaves and fine stems), finely chopped

2/3 cup fresh cilantro (leaves and fine stems), finely chopped

2 to 3 ounces manouri cheese, broken into large chunks (or drained ricotta cheese or young goat cheese)

1 teaspoon salt

1 egg white

1 cup all-purpose flour

1 1/2 teaspoons baking powder

1 whole egg

1/2 cup milk

4 tablespoons unsalted butter, melted

Lemon wedges for serving.


 

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