Leek and corn fritters with warm manchego cream, lemon, and olive dust

Instructions

1. 1

   Preheat the oven to 160 °C / 320 °F. Spread the black olives on a small lined tray and bake for 12 minutes, until slightly dried out. Let them cool, then finely chop or crush them into a coarse dust.

2. 2

   Meanwhile, heat 1 tablespoon olive oil in a skillet over medium heat. Add the leek and cook for 4 minutes until tender but not browned. Add the garlic, stir for 30 seconds, and remove from the heat. Let cool for 5 minutes.

3. 3

   In a bowl, combine the sautéed leek, corn kernels, beaten egg, all-purpose flour, grated Parmesan, sweet paprika, salt, and black pepper until you have a thick, even batter.

4. 4

   Heat the remaining 2 tablespoons olive oil in a large nonstick skillet over medium heat. Shape 8 small fritters using about 2 tablespoons of batter each and cook them for 3 to 4 minutes per side, until deeply golden and cooked through. Transfer to a paper towel-lined plate.

5. 5

   For the warm cream, place the manchego cheese, Greek yogurt, and milk in a small saucepan over very low heat. Stir for 2 to 3 minutes until smooth and thick; do not let it boil. Stir in 1 teaspoon lemon juice and half of the lemon zest.

6. 6

   Serve the fritters hot with a spoonful of warm cream on top or on the side. Finish with the olive dust, chopped chives, the remaining lemon zest, and a few extra grinds of black pepper.