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Prep time
20 minutes
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Cook time
30 minutes
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Serves
4
Author Notes
These were inspired by the pea pancakes served at Schmidt's (a German eatery in SF's Mission District) and the leek fritters from Yotam Ottolenghi's cookbook Plenty; I developed the recipe for my food blog. Make smaller pancakes for a canapé-sized bite (just slice the leeks a little thinner) and substitute one cup of frozen peas if they're out of season. —Kate @ Scarpetta Dolcetto
Test Kitchen Notes
A wonderful springtime pancake full of green vegetables, herbs and earthy flavor. Start by sauteeing some leeks, dill and turmeric for a golden hue, then make a light batter and fold in the star ingredient- English peas. These are tasty and light on their own, or add some yogurt as Kate @ Scarpetta Dolcetto suggests. —broccolirose
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Ingredients
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3/4 pound
English peas, in their pods
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3
large leeks (about 1/2 lb after trimming)
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1/2 cup
shallots, finely chopped
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1/2 cup
flat-leaf parsley, chopped
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3/4 teaspoon
dried coriander
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1/4 teaspoon
tumeric
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1 teaspoon
dried dill
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1 1/4 teaspoons
salt, divided
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1/2 cup
all-purpose flour
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2 teaspoons
baking powder
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1
egg
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1/3 cup
milk, room temperature
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3 tablespoons
butter, melted
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5 tablespoons
olive oil, divided
Directions
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Shell the peas and set aside. To prep the leeks, discard the green leafy tops and dark green stalks. Slice the leeks into 1-inch slices and rinse well in a colander to remove any silt.
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Heat 3 tablespoons of olive oil in a large sauté pan over medium heat. Add the leeks (don’t worry about drying them off) and shallots and season with 3/4 tsp salt; cook, stirring occasionally, for 10 minutes until softened.
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Add the peas, parsley and dried spices to the leek mixture. Cook for 5 to 8 minutes, smashing with a wooden spoon or potato masher until about 1/3 of the peas are mashed. Let cool a bit.
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In a large bowl, whisk the flour, baking powder, remaining 1/2 tsp salt, eggs, milk and butter together to make a batter. Fold in the vegetable mixture to combine.
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Wipe down the sauté pan with a paper towel and heat the remaining 2 tablespoons oil over medium heat. Spoon half of the batter into four large fritters and fry, about 2 to 3 minutes per side, until golden browned and crisp. Transfer to a plate lined with paper towels and keep warm. Serve with Greek yogurt or crème fraîche and smoked salmon, if desired.
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