Best Leek Fritters Recipes

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LEEK-VEGETABLE FRITTERS WITH LEMON CREAM



Leek-Vegetable Fritters With Lemon Cream image

Provided by Julia Moskin

Categories     appetizer, side dish

Time 1h

Yield About 1 dozen fritters

Number Of Ingredients 13

2 pounds leeks, pale green and white parts only (or use 1 pound leeks and 1 pound cooked vegetables like carrots, potatoes, summer squash, beets, zucchini)
Salt
2 scallions, trimmed, halved lengthwise and thinly sliced
1/4 cup all-purpose flour
1 teaspoon baking powder
Freshly ground black pepper
Pinch cayenne
1 egg
Vegetable oil, for frying
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
Pinch freshly grated lemon zest
Salt

Steps:

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

Nutrition Facts : @context http, Calories 218, UnsaturatedFat 14 grams, Carbohydrate 13 grams, Fat 17 grams, Fiber 3 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 256 milligrams, Sugar 0 grams, TransFat 0 grams

LEEK AND CARDAMOM FRITTERS



Leek and Cardamom Fritters image

These leek fritters from Yotam Ottolenghi were featured in a Times Magazine article in 2011, and they are absolutely delicious, an easy answer to anyone asking for a vegetarian main dish. They're somehow both ultratender and wonderfully crisp, sweet from the caramelized leeks and bright and riotously flavorful thanks to the abundance of herbs. You can substitute onions if leeks are unavailable. But try for leeks.

Provided by Mark Bittman

Categories     appetizer

Time 1h

Yield 4 servings (about 8 large fritters)

Number Of Ingredients 19

About 3/4 cup olive oil
3 leeks, thickly sliced
5 shallots, finely chopped
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground cardamom
1/4 teaspoon ground cinnamon
1 fresh red chili (like Thai), seeded and sliced
1 cup fresh parsley (leaves and fine stems), finely chopped
2/3 cup fresh cilantro (leaves and fine stems), finely chopped
2 to 3 ounces manouri cheese, broken into large chunks (or drained ricotta cheese or young goat cheese)
1 teaspoon salt
1 egg white
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 whole egg
1/2 cup milk
4 tablespoons unsalted butter, melted
Lemon wedges for serving

Steps:

  • Heat the oven to 200. Put 1/3 cup of the oil in a large skillet over medium heat. When it's hot, add the leeks and shallots and cook, stirring occasionally, until softened, about 10 minutes. Add the cumin, coriander, cardamom and cinnamon and continue to cook for 5 minutes. Transfer the onion mixture to a large bowl and add the chili, parsley, cilantro, manouri and salt. Allow to cool, then stir gently.
  • Beat the egg white until soft peaks form, and fold it into the onions. In a separate bowl, stir together the flour, baking powder, whole egg, milk and butter to form a smooth batter. Gently fold it into the onion mixture.
  • Put 2 tablespoons of the remaining oil in a large skillet over medium heat. When it's hot, ladle four spoonfuls (about half of the batter) into the pan to make four large fritters. Fry them until golden and crisp, 2 to 3 minutes per side. Drain on paper towels, then transfer to a platter in the oven to keep warm. Repeat with the remaining batter, adding more of the oil as needed. Serve warm or at room temperature, with lemon wedges.

Nutrition Facts : @context http, Calories 767, UnsaturatedFat 40 grams, Carbohydrate 50 grams, Fat 59 grams, Fiber 5 grams, Protein 13 grams, SaturatedFat 16 grams, Sodium 753 milligrams, Sugar 11 grams, TransFat 0 grams

LEEK AND MEAT FRITTERS



Leek and Meat Fritters image

This is a recipe for Passover that is flavorful and delicious.

Provided by Dan

Categories     Appetizers and Snacks     Meat and Poultry     Beef

Time 18m

Yield 8

Number Of Ingredients 8

4 leeks
1 pound ground lamb
2 eggs
1 cup matzo meal
salt to taste
½ teaspoon white pepper
1 clove garlic, crushed
½ cup oil for frying

Steps:

  • Cut the white part of the leek stalks into 4 to 5 pieces each and cook uncovered in water until tender; drain. Grind, preferable in a meat grinder.
  • In a large bowl, mix ground leeks with lamb and add eggs; mix well. Add matzo meal until mixture is stable but not too hard. If you added too much matzo meal, add another egg. Add salt, pepper and garlic.
  • Form small patties and arrange on a tray to fry; optimal size of patties is bite size.
  • In a large skillet, heat oil and pan fry until golden; serve hot or at room temperature.

Nutrition Facts : Calories 385.1 calories, Carbohydrate 20.1 g, Cholesterol 87.9 mg, Fat 28.5 g, Fiber 1.3 g, Protein 13.2 g, SaturatedFat 8 g, Sodium 61.2 mg, Sugar 2.1 g

CHEESY CORN AND LEEK FRITTERS



Cheesy Corn and Leek Fritters image

This recipe is so easy and so delicious. I played around with fritter recipes until I came to the conclusion that they would taste much better with Cheddar cheese and beer in the batter.

Provided by Natania

Categories     Appetizers and Snacks     Cheese

Time 40m

Yield 4

Number Of Ingredients 17

1 tablespoon vegetable oil, or as needed
2 leeks, chopped
½ cup beer
¼ cup milk
1 tablespoon butter, melted
1 egg, beaten
½ cup whole wheat flour
½ cup all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
¼ teaspoon white sugar
ground black pepper, to taste
1 pinch dried basil, or to taste
1 pinch dried thyme, or to taste
1 (12 ounce) can whole kernel corn, drained
½ cup shredded Cheddar cheese
1 cup vegetable oil, or as needed

Steps:

  • Heat 1 tablespoon vegetable oil in a skillet over medium heat; cook and stir leeks until slightly browned, about 5 minutes.
  • Stir beer, milk, butter, and egg together in a bowl. Whisk whole wheat flour, all-purpose flour, baking powder, salt, sugar, black pepper, basil, and thyme into beer mixture until batter is smooth. Fold corn, Cheddar cheese, and leeks into batter.
  • Heat about 2 tablespoons vegetable oil in a large pan over medium heat. Drop large spoonfuls batter into the hot oil and fry until golden, 3 to 5 minutes. Add 2 more tablespoons oil to skillet and flip fritters; fry until other side is golden, 3 to 5 minutes. Remove fritters with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining batter and oil.

Nutrition Facts : Calories 407.8 calories, Carbohydrate 48.3 g, Cholesterol 70.2 mg, Fat 19.4 g, Fiber 4.9 g, Protein 12.5 g, SaturatedFat 6.9 g, Sodium 810 mg, Sugar 5.6 g

LEEK FRITTERS



Leek Fritters image

Make and share this Leek Fritters recipe from Food.com.

Provided by Brookelynne26

Categories     Onions

Time 30m

Yield 4 serving(s)

Number Of Ingredients 25

3 leeks (1 lb total trimmed weight)
5 shallots, finely chopped
2/3 cup olive oil
1 red chili pepper, seeded and sliced
1/2 cup parsley, finely chopped
3/4 teaspoon ground coriander
1 teaspoon ground cumin
1/4 teaspoon ground turmeric
1/4 teaspoon ground cinnamon
1 teaspoon sugar
1/2 teaspoon salt
1 egg white
1 tablespoon baking powder
3/4 cup plus 1 tbsp self-raising flour
4 1/2 tablespoons unsalted butter, melted
2/3 cup milk
1 egg
1/2 cup Greek yogurt
1/2 cup sour cream
2 cups cilantro leaves, chopped
1/2 cup fresh parsley leaves, chopped
2 garlic cloves, crushed
2 tablespoons lemon juice
3 tablespoons olive oil
1/2 teaspoon salt

Steps:

  • First make your sauce. Blitz all the sauce ingredients together in a food processor or blender until pale green. Set aside for later.
  • Slice the leeks into 3/4 inch thick pieces, then rinse and drain in a colander. Pour half the olive oil in a medium pan and cook the shallots and leeks on a medium heat for 15 minutes, or until they have softened. Place the mixture in a large bowl, add the chilli, parsley, spices, sugar and salt, then leave to cool.
  • Whisk the egg white to soft peaks in a medium bowl, then gently fold into the cooled leek mixture.
  • In another bowl combine the flour, baking powder, egg, milk and butter to form a batter. Spoon in the vegetable mixture and gently stir to combine.
  • Heat 2 tbsp of oil in a large frying pan on a medium flame. Once hot spoon in half the batter to form four large fritters. Fry for 2-3 minutes on each side, or until golden and crisp. Remove, drain on kitchen towels and keep warm. Repeat with the remaining batter.
  • Serve the fritters warm with the sauce and a side of rocket (or your preferred salad leaves). Any leftover fritters will be delicious eaten cold the next day.

LEEK FRITTERS (PRASSOKEFTEDES)



Leek Fritters (Prassokeftedes) image

A wonderful meze or side dish or even vegetarian main dish. Delicious with Recipe #59951. From "The Glorious Food of Greece."

Provided by Chef Kate

Categories     Potato

Time 35m

Yield 20 fritters

Number Of Ingredients 8

2 large potatoes, peeled and cubed
2 lbs leeks, white and light green parts, halved, washed and thinly sliced
2 large eggs, lightly beaten
1/2 cup breadcrumbs (from stale bread)
1 teaspoon salt
fresh ground black pepper
2 tablespoons fresh oregano leaves (or 1 teaspoon dried)
1/3 cup olive oil, for frying (I try to use as little as possible, the Greek way is to use a lot)

Steps:

  • Place the potatoes with enough water to cover by two inches, add a little salt and bring to a boil; then simmer until soft--about ten minutes, depending upon the size of your potato pieces.
  • Drain and place in a large bowl.
  • Place the leeks in a steamer over two inches of boiling water and cover and steam for about 10 minutes.
  • Remove and allow to cool slightly.
  • Preheat oven to 200°F.
  • Mash the potatoes until smooth and creamy; add the leeks and combine.
  • Add in the eggs, bread crumbs, salt and pepper and the oregano and mix well.
  • Heat oil in a large heavy skillet over medium high heat.
  • Drop in about 2 tablespoons of the mixture for each kefte and flatten slightly with the back of a spoon.
  • Fry in batches, about three minutes a side, until keftes are golden.
  • Remove to paper towels on racks to drain and then keep warm in the oven.
  • Serve warm.

Nutrition Facts : Calories 106, Fat 4.4, SaturatedFat 0.7, Cholesterol 18.6, Sodium 154.5, Carbohydrate 14.9, Fiber 1.8, Sugar 2.2, Protein 2.4

CARROT, ZUCCHINI, AND LEEK FRITTERS



Carrot, Zucchini, and Leek Fritters image

In this fanciful riff on traditional potato latkes, bundles made of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Compliment their crunchy texture by serving them with a couple of easy dipping sauces like Zesty Tomato and Curried-Sour-Cream.

Provided by Greg Lofts

Categories     Appetizers

Time 45m

Yield Makes about 20

Number Of Ingredients 9

2 medium zucchini (10 ounces), coarsely grated or finely julienned (2 3/4 cups)
Kosher salt (we use Diamond Crystal) and freshly ground pepper
1 teaspoon vegetable oil, such as safflower, plus more for frying
1 large leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and thoroughly washed and drained (1 1/4 cups)
2 medium carrots (6 ounces), peeled and coarsely grated or finely julienned (1/2 cup)
1/2 cup potato starch
1 large egg, beaten
Flaky sea salt, such as Jacobsen
Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving

Steps:

  • In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.
  • Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.
  • Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

LEEK AND WALNUT FRITTERS



Leek and Walnut Fritters image

Categories     Nut     Appetizer     Side     Fry     Cocktail Party     Hanukkah     Vegetarian     Walnut     Leek     Kosher     Bon Appétit     Sugar Conscious     Kidney Friendly     Pescatarian     Wheat/Gluten-Free     Peanut Free     Soy Free     No Sugar Added

Yield Makes 22 to 24 servings

Number Of Ingredients 10

12 cups chopped leeks (white and pale green parts only; about 10 medium)
3/4 cup (or more) panko (Japanese breadcrumbs)*
2 large eggs, beaten to blend
1/4 cup fresh lemon juice plus lemon wedges for garnish
2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 1/2 cups chopped walnuts
Vegetable oil (for frying)
*Available in the Asian foods section of some supermarkets and at Asian markets.

Steps:

  • Cook leeks in large saucepan of boiling salted water until just tender, about 8 minutes. Drain very well and cool. Working in batches, wrap leeks in kitchen towels and squeeze out all liquid. Place leeks in processor and blend to coarse paste. Transfer leeks to large bowl. Add 3/4 cup panko, eggs, lemon juice, baking powder, salt, and pepper; blend well. Mix in nuts. Add more panko by tablespoonfuls if mixture is very moist.
  • Shape 3 tablespoons leek-walnut mixture into 1/2-inch-thick patty. Place on plastic-lined baking sheet. Repeat with remaining mixture. Do ahead Can be made 1 day ahead. Cover patties with plastic and refrigerate.
  • Preheat oven to 300°F. Line baking sheet with several layers of paper towels. Pour oil into large saucepan to depth of 1 inch. Attach deep-fry thermometer to side of pan and heat oil to 350°F. Working in batches, fry patties until golden brown, about 4 minutes per side. Transfer fritters to prepared baking sheet to drain. Place baking sheet in oven to keep fritters warm.
  • Divide fritters among plates. Garnish with lemon wedges and serve.

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