Leeks are rich in prebiotics. Prebiotics are a type of fibre that feed the beneficial bacteria in the gut.
Prebiotics helps to stimulate the immune system, eliminate toxins from the body and helps to improve gut health.
- 3 leeks, washed and trimmer
- 25g butter
- 2tbsp olive oil
- 2 large eggs
- 50g creme fraiche
- 70g self raising flour (GF flour can be used)
- 30 g gram flour
- 1tsp baking powder
- 80g feta
- small bunch tarragon leaves, chopped
- cayenne pepper
- salt and pepper
For the dip
- Zest and juice of half a lemon
- 150g creme fraiche
- lemon wedge to serve
Heat the oven to 180 degrees Celsius.
Lightly fry the leeks in butter and olive oil until softened.
Whisk the eggs and cream fraiche. Add the self raising flour and gram flour and baking powder, and mix into the batter. Fold in the leeks, feta and tarragon.
Add a dash of cayenne pepper, salt and pepper.
Pour oil into a frying pan. Add dollops of the mixture into a pan. Cook until golden, 3-4 minutes on each side.
Place the fritters on a baking tray and bake in the oven for 8-10 minutes.
To make the dip, mix the lemon zest into the creme fraiche, with a pinch of salt and lemon juice. Sprinkle liberally with sumac and serve with a lemon wedge.