Leek And Walnut Fritters
|Chopped leeks||12 Cup (192 tbs) (White And Pale Green Parts Only; About 10 Medium)|
|Panko breadcrumbs||3⁄4 Cup (12 tbs) (Japanese Breadcrumbs)|
|Eggs||2 Large, beaten to blend|
|Lemon wedges||5 (For Garnish)|
|Fresh lemon juice||1⁄4 Cup (4 tbs) (For Garnish)|
|Baking powder||2 Teaspoon|
|Freshly ground black pepper||1⁄2 Teaspoon|
|Chopped walnuts||1 1⁄2 Cup (24 tbs)|
|Vegetable oil||2 Cup (32 tbs) (For Frying)|
Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes.
Drain very well and cool.
Working in batches, wrap leeks in kitchen towels and squeeze out all liquid.
Place leeks in processor and blend to coarse paste.
Transfer leeks to large bowl.
Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well.
Mix in nuts.
Add more panko by tablespoonf uls if mixture is very moist.
Shape 3 tablespoons leek-walnut mixture into 1/2 inch-thick patty.
Place on plastic-lined baking sheet.
Repeat with remaining mixture, do ahead Can be made 7 day ahead.
Cover patties with plastic and refrigerate.
Preheat oven to 300Â°F.
Line baking sheet with several layers of paper towels.
Pour oil into large saucepan to depth of 1 inch.
Attach deep-fry thermometer to side of pan and heat oil to 350Â°F.
Working in batches, fry patties until golden brown, about 4 minutes per side.
Transfer fritters to prepared baking sheet to drain.
Place baking sheet in oven to keep fritters warm.