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1
Fill sink with cold water.
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2
Halve leeks lengthwise, then swish gently in water, fanning out layers to loosen any grit.
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3
Slice crosswise into 1/4-inch strips.
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4
(If using cooked vegetables, slice into 1/4-inch strips and add to bowl in Step 3.)
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5
Bring a pot of salted water to a boil and cook leeks 3 to 4 minutes, until softened but not limp.
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6
Drain and wring dry in a towel.
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7
Transfer leeks to a large bowl and add scallions.
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8
In another bowl, whisk together flour, 1 teaspoon salt, baking powder, a few grinds of black pepper and cayenne.
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9
Add to leeks and stir.
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10
Add egg and stir.
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11
Heat oven to 200 degrees.
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12
In a large heavy skillet, heat 2 tablespoons oil over medium heat until shimmering.
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13
Drop heaping tablespoons of leek mixture into skillet and lightly flatten with the back of a spatula.
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14
Cook until golden brown, about 3 minutes; if cooking too quickly, lower the heat.
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15
Flip fritters and cook until golden on the other side, another 3 minutes.
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16
Drain on paper towels and transfer to oven.
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17
Repeat with remaining leek mixture, adding oil and adjusting heat as needed.
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18
When fritters are cooked, make cream: whisk all ingredients together and season to taste with salt.
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19
Serve warm fritters in stacks, with a dollop of cream on top.
