11 Ingredients
  • 4 medium leeks (white and light-green parts only)
  • 1 qt. buttermilk
  • 4 c. canola oil
  • 2 c. all-purpose flour
  • 1 tbsp. baking powder
  • 1 tsp. ground cayenne
  • salt
  • Freshly ground pepper
  • 8 oz. baby arugula
  • 5 tsp. extra-virgin olive oil
  • 3 tbsp. aged sherry vinegar
Nutrition
1083
54% daily value
4 servings
                                       
                                            vegetarian
     

Fat

124% 80

Saturated

38% 8

Trans

- 0

Monounsaturated

- 50

Polyunsaturated

- 21

Carbs

26% 77

Carbs (net)

- 72

Fiber

19% 5

Sugars

- 17

Sugars, added

- 0

Protein

35% 18

Cholesterol

3% 10

Sodium

53% 1272

Calcium

70% 702

Magnesium

23% 98

Potassium

18% 843

Iron

35% 6

Zinc

17% 2

Phosphorus

99% 693

Vitamin A

21% 186

Vitamin C

24% 22

Thiamin (B1)

55% 1

Riboflavin (B2)

59% 1

Niacin (B3)

28% 4

Vitamin B6

29% 0

Folate equivalent (total)

77% 307

Folate (food)

- 143

Folic acid

- 96

Vitamin B12

22% 1

Vitamin D

16% 2

Vitamin E

98% 15

Vitamin K

135% 162
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