(This recipe makes about 12)
In a large mixing bowl, combine:
2-3 sliced medium leeks (the white and lightest green parts only)
About half a red onion
About 1 cup of chickpea flour
Turmeric (just a sprinkle)
Sliced green chilis or some chili flakes (optional)
Chopped fresh coriander (optional)
After combining the dry ingredients—ensure the leeks and onions have mostly broken apart—heat up about 1/2 an inch of veg oil in a shallow frying pan on medium-high heat.
While the oil is warming up, add COLD water to the dry fritter ingredients one splash at a time. Continue adding water and mixing well until you have a nice pancake batter like consistency. If your batter gets too runny add some more flour.
Test the oil by throwing a little piece of onion coated in batter into the pan. If it begins to sizzle right away you know the oil is ready to go.
Slowly spoon out 4-5 leek pancakes into the oil and fry until golden on each side.
Drain on to some paper towel and season with more salt, a squeeze of lime and some more freshly chopped coriander.
Tip: These reheat really well! If you fry them up earlier in the day, you can change your clothes, air out your kitchen and shampoo your hair just in time for dinner Pop them in the oven at for about 10 minutes until they’re sizzling a little and serve them up for friends & family — or just eat them all yourself. I did.