Leek Bites with Panko, Fresh Goat Cheese and Ají Dulce Confiture

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What is the one ingredient that can make everything crispy and crunchy? Panko!

How can you transform a boring meal into a feast of textures?  Simple... Add Panko! And, of course, a pinch of imagination!
Panko is what Japanese use for breading. It's thicker than breadcrumbs and it’s perfect for fish, shrimp, pork, chicken and vegetables.
Like these leeks, breaded with panko and served with fresh goat cheese and an ají dulce (sweet pepper) confiture.
When steamed, the leeks are soft on the inside, and crispy on the outside.
The delicate flavor of the leek contrasts with the creaminess of the goat cheese.
Every bite is complimented with the sweet and kind acidic flavor of the ají dulce comfiture.
I was inspired by Israeli chef Yotam Ottolengui, who has a recipe in his book Plenty where he boils the leeks and then breads them with panko, to finally fry them.
These leeks can be served as a tapa or appetizers.
I hope you like my recipe.
Leek Bites with Panko, Fresh Goat Cheese and Ají Dulce Confiture | Ingredients for 12 units
4 leeks rinsed and cut into 1-inch long cylinders
2 eggs, lightly beaten
¾ cup Panko CrispyBread Crumbs by Progresso
Coarse sea salt
Freshly ground black pepper
Vegetable oil for frying
4-5 tablespoons crumbled fresh goat cheese
3-4 tablespoons of ají dulce (sweet pepper) confiture

Preparation
Put the leeks gin a pot with a strainer. Add about 2 inches of water and cook covered over medium heat for about 8-10 minutes.

Dry the leeks on paper towels.

In a pan over medium heat, add the oil for frying.

In a bowl put the eggs with salt and pepper and stir.

In another bowl put the panko.

Roll the leeks one by one in the egg and then in panko to coat all over.

Fry the leeks, three at a time for about 30-40 seconds per side.

Once the leeks are golden brown, transfer them to absorbent paper towels.

Plate the leeks and sprinkle goat cheese on top and add the ají dulce confiture

To print the recipe, click here.

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