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Leek Fritters

Leek Fritters

Prep: 45 min
Ready: 1 hr
4
vegetablevegetarianspicyhealthy

Turkish-inspired leek fritters with aromatic spices, served with a vibrant herb and yogurt sauce.

Ingredients

Sauce

  • ½ cup Greek yogurt
  • ½ cup sour cream
  • 2 garlic cloves, crushed
  • 2 tbsp lemon juice
  • 3 tbsp olive oil
  • ½ tsp salt
  • ½ cup parsley leaves, chopped
  • 2 cups cilantro leaves, chopped

Fritters

  • 3 leeks (1 lb in total, trimmed weight)
  • 5 shallots, finely chopped
  • ⅔ cup olive oil
  • 1 fresh red chile, seeded and sliced
  • ½ cup parsley (leaves and fine stalks), finely chopped
  • ¾ tsp ground coriander
  • 1 tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground cinnamon
  • 1 tsp sugar
  • ½ tsp salt
  • 1 egg white
  • ¾ cup plus 1 tbsp self-rising flour
  • 1 tbsp baking powder
  • 1 egg
  • ⅔ cup milk
  • 4½ tbsp unsalted butter, melted

Instructions

  1. To make the sauce, blitz all sauce ingredients together in a food processor until uniform green. Set aside.
  2. Cut the leeks into scant 1-inch-thick slices; rinse and drain dry. Sauté the leeks and shallots in a pan with half the oil on medium heat for about 15 minutes, or until soft.
  3. Transfer to a large bowl and add the chile, parsley, spices, sugar and salt. Allow to cool down.
  4. Whisk the egg white to soft peaks and fold it into the vegetables.
  5. In another bowl mix together the flour, baking powder, whole egg, milk and butter to form a batter. Gently mix it into the egg white and vegetable mixture.
  6. Put 2 tablespoons of the remaining oil in a large frying pan and place over medium heat. Spoon about half of the vegetable mixture into the pan to make four large fritters.
  7. Fry them for 2 to 3 minutes on each side, or until golden and crisp. Remove to paper towels and keep warm. Continue making the fritters, adding more oil as needed. You should end up with about eight large fritters.
  8. Serve warm, with the sauce on the side or drizzled over.