This is a sponsored post by General Mills. Thank you
for supporting the companies that Savoir Faire collaborates with, which allows
me to keep creating fun, flavorful and colorful recipes.
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
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
Freshly ground black
crumbled fresh goat cheese
3-4 tablespoons of ají dulce (sweet pepper) confiture
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
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
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
To print the recipe,
To print coupons for
panko and Progresso breadcrumbs, click here.
Etiquetas: appetizers, tapas