Crispy fried leeks with creamy caper sauce
Course: Main, Side dishCuisine: Mediterranean
Servings
4
Preparation
30
minutesCooking time
10
minutesTotal time
40
minutesLeeks usually play a minor role in dishes. But not in this one. Here, leeks have a real leading role and he can wear them with verve. Leeks like you never eat them. It’s a bit of a chore, but it’s not so tasty. A big hit. Also on your table, for sure.
Ingredients
4 leeks
1 package panko bread crumbs
100 gram breadcrumbs
200 ml plant based milk
1 table spoon each of dried oregano, thyme, baies roses (pink pepper berries)
250 gram flour
100 gram cornstarch
500 ml crème fraîche
100 gram capres
salt and pepper
sunflower oil
Cooking time
- Cut off the green part of the leeks, wash the leeks well. Cook them for 8 minutes until they are quite cooked, but not overcooked.
- Make the panko, breadcrumbs, dried spices into a smooth dry mass in the food processor. Bring it to taste with salt and pepper.
- Make a paste of 200 ml of oat milk, the flour and the cornstarch. Make sure the paste is so thick that it almost looks like custard. Let it sit for at least fifteen minutes, then it thickens better.
- Whip the crème fraîche and add the drained capers. Stir well.
- Heat a frying pan and heat the sunflower oil in it. Put a layer in it so that the leek will be half above it.
- Roll the leek whole through the flour paste, all around. And then roll it in the panko. Then carefully place the leeks in the pan with the sunflower oil and fry them until brown and crispy all over. This is very fast.
- Serve on the bed of crème fraîche with the capers.
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