Corsican leek fritters

Ingredients for 4 servings:

• 4 m.-large leek(s)
• 250 g flour
• little water, cold
• e.g. mint, green, fresh or dried, chopped
• n. B. Salt
• n. B. Oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Wash the leeks thoroughly, chop finely, and mix with the mint. First, sauté them briefly in oil, then bring to a boil over medium heat while stirring. Season the cooked vegetables with salt. Let cool. Mix the flour with a little cold water until there are no lumps and add to the vegetables. Be careful: only add enough water to form a pancake-like batter. Now add 1 tablespoon of the batter to the hot oil and fry until the pancakes are nicely browned. If the pan is too hot, the pancakes will brown too quickly, and you’ll still taste the flour—so it’s best not to overcook them. You can serve them with herb curd.