Instructions

1. Trim the leeks, leaving only the white and pale green parts. Halve lengthwise, then chop into 1/4-inch pieces. If the leeks look dirty (which they often do), put them in a bowl of cold water, swish them around, and remove them with a spider or slotted spoon.
2. Trim the tough stems and any wilted leaves off the Brussels sprouts. Either slice them very thinly with a sharp knife or use a slicing attachment on a food processor.
3. Bring a pot of salted water to boil. Cook chopped leeks and sprouts for 3-4 minutes until they are soft, but too limp. (The sprouts may become somewhat limp before the leeks, but that's alright.) Drain, then wring them out in a clean dish towel or piece of cheesecloth, removing as much water as possible.
4. Transfer the vegetables to a large bowl. Stir in the scallions. In a small dish, whisk together the almond flour, salt, arrowroot powder, baking powder, and peppers. Stir the dry ingredients into the blanched vegetables, then stir in the egg and egg white until mixture is evenly coated.
5. Preheat your oven to about 200 degrees and place a baking sheet inside, or something to put the fritters on to keep warm. Place a few paper towels on a plate. In a large, heavy skillet (cast iron is great!) heat 2 Tablespoons of heat safe oil over medium-high heat until it begins to shimmer. Form mixture into small, 2 1/2 inch patties and place in the oil. Smash them a bit with a spatula to flatten. Only cook a few at a time, not to overcrowd the pan. Cook until they are golden brown, about 3 minutes. Flip and cook on the other side until it is golden as well. If they are browning too quickly, turn the heat down or remove the pan from the heat for a few seconds.
6. Place the cooked fritters on the stack of paper towels to drain and transfer them to the warm oven while you make the remaining fritters.
7. Whisk together the ingredients for the garlic-lemon cream and serve with fritters. These keep in the fridge for several days and are great if heated up on the stove or in the oven.