Leek fritters with tarragon yogurt (chiftelute de praz)

Name: Leek fritters with tarragon yogurt (chiftelute de praz)
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4
Ingredients: 200 g finely sliced leeks, including the green tops; 2 British Blacktail Large Free Range Eggs, beaten; 50 g plain flour; ½ tsp fine salt; 75 ml sunflower or vegetable oil, for frying

Recipe by Irina Georgescu: ''A dish with dual nationality: leeks are the symbol of Wales, where I now live, and of Oltenia in southern Romania, which was my grandfather’s ancestral home."

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Vegetarian

Serves4
CourseSide
Prepare10 mins
Cook10 mins
Total time20 mins

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200g finely sliced leeks, including the green tops
2 British Blacktail Large Free Range Eggs, beaten
50g plain flour
½ tsp fine salt
75ml sunflower or vegetable oil, for frying

For the sauce

200g natural yogurt
1 large clove garlic, finely chopped
1 tsp chopped tarragon leaves
4 tsp chilli jam, to serve (we used Tracklements)

To make the fritters, mix all the ingredients apart from the oil in a bowl, season with black pepper and set aside. Heat the oil in a large frying pan over a medium-high heat. Drop six spoonfuls of the batter mixture into the oil, then press them down gently with a spatula to level.
Fry for 2 minutes on each side until golden. You may need to adjust the heat to stop them cooking too quickly on the outside before the inside is cooked. Transfer to a cooling rack and repeat to cook the remaining fritters. You should have enough batter to make 12 in total.
For the sauce, mix the yogurt with the garlic and tarragon in a bowl; season. Spread a little of the sauce onto 4 plates and place 3 fritters in the middle of each, topping with the chilli jam. Serve warm.