Leek and Feta Fritters
Related to garlic and onion, leeks are native to the Near East and have been prized by gourmets for thousands of years. The Roman Emperor Nero believed leeks would improve his singing voice and is said to have eaten large quantities to that end.
Prized for its soothing properties and refreshing fragrance, the ancient Greeks and Romans used mint to scent their bath water, stuff their cushions, and wore mint as banquet wreaths. The ancient Roman physician Hippocrates believed that frequent eating of mint diluted sperm, hindered erection and tired the body. It is reported that Aristotle advised his student Alexander the Great to forbid his soldiers to consume mint during their campaigns because he believed it would lessen their aggressiveness.
2 tablespoons of olive oil, plus avocado or grapeseed oil for frying
3 large leeks, chopped, white and light green parts only
3 eggs
1/4 cup + 2 tablespoons flour
salt and pepper
1/4 cup mint, stemmed and chopped
1/4 cup dill, stemmed and chopped
6 ounces feta cheese, mashed with a fork
vegetable oil for frying
Sauté the leeks in olive oil over medium heat until very soft. Place in a bowl and let cool. Add the herbs and feta cheese and mix.
Add the eggs and flour to the leek mixture and stir until combined. Season with salt and pepper to taste.
Film the bottom of a nonstick pan with vegetable oil. Pour about 2 tablespoon of the mixture into the hot oil making a few fritters at a time. Turn each over once and cook until both sides are golden brown. Drain on paper towels and serve warm or at room temperature.
Serves 6