Air Fryer Crispy Leeks with Lemon Ricotta, Hot Honey and Hazelnuts

Name: Air Fryer Crispy Leeks with Lemon Ricotta, Hot Honey and Hazelnuts
Prep time: 15 min
Cook time: 14 min
Total time: 29 min
Yield: 4
Cuisine: Fusión mediterránea
Ingredients: 3 units large leeks; 1 tbsp + 1 tsp olive oil; 3/4 tsp salt; 1/4 tsp black pepper; 1/2 tsp garlic powder; 1/2 cup ricotta cheese; 1 unit lemon; 2 tbsp honey; 1/2 tsp red pepper flakes; 1/4 cup toasted hazelnuts; 2 tbsp chives

An original recipe of tender, golden air fryer leeks finished with lemon ricotta, a drizzle of hot honey, and toasted hazelnuts for a creamy, crunchy, aromatic contrast.

15 minPrep

14 minCook

29 minTotal

4Servings

Vegetarian

Ingredients

Adjust servings

3 units large leeks (solo the partes blancas and verde claro, cut a lo largo en mitades)
20 ml olive oil (for brush)
4 g salt (or to taste)
1 g black pepper (freshly ground)
2 g garlic powder
120 g ricotta cheese
1 unit lemon (1 tbsp de jugo)
30 ml honey
1 g red pepper flakes
35 g toasted hazelnuts (chopped gruesas)
8 g chives (finely chopped)

Nutrition facts

per serving

165 kcal

Calories

4.6 g

Protein

12.1 g

Carbs

11.6 g

Fat

2.1 g

Fiber

10 g

Net carbs

Approximate nutritional information. Estimated from the recipe’s ingredients and amounts, using standard reference nutrition values. It may vary with brands, sizes and cooking method. For guidance only; not a substitute for medical or dietary advice.

Allergens

DairyTree Nuts

Instructions

1
Preheat the air fryer to 190°C / 375°F for 3 minutes.
2
Wash the leeks thoroughly to remove any grit between the layers. Pat dry and slice them lengthwise into halves.
3
In a small bowl, mix the olive oil with the salt, black pepper, and garlic powder. Brush the leeks on both sides with this mixture.
4
Place the leeks in the air fryer basket cut side up. Cook at 190°C / 375°F for 8 minutes.
5
Open the basket, carefully turn the leeks, and cook for 6 more minutes at 190°C / 375°F, until tender with golden, crispy edges.
6
While they cook, stir the ricotta with the lemon zest and lemon juice in a bowl until smooth and creamy.
7
In another small bowl, combine the honey with the red pepper flakes to make a quick hot honey.
8
Transfer the cooked leeks to a serving platter. Spoon the lemon ricotta over them, then drizzle with the hot honey.
9
Finish with the chopped toasted hazelnuts and chives. Serve immediately to keep the contrast between crispy and creamy textures.

Chef tips

If your leeks are very thick, also cut them into 3 to 4 inch pieces so they fit better and cook evenly. Do not overcrowd the basket.

Substitutions

You can substitute the ricotta with whipped cream cheese or labneh. Hazelnuts can be replaced with walnuts or almonds if preferred.

What I used to make it

Generic kitchen tools that work for this recipe. You don’t need to buy anything to make it.

Illustrative image
Cosori Pro LE 5 Qt Air Fryer
Browning and baking with little oil
- Browns food with very little oil
- Handy for vegetables, chicken and reheating
- Check the basket capacity
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Illustrative image
Victorinox Fibrox Pro 8" Chef’s Knife
Chopping, slicing and cutting strips
- The knife I use most when cooking
- Chops, slices and cuts into strips
- Keep it sharp and hand-dry it
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Illustrative image
Teakhaus Teak Cutting Board
Stable base for chopping
- Stable surface for chopping
- Gentle on your knife edge
- Hand-wash and let it dry
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