Leek Fritters with Carrot and Turmeric are one of the best winter appetizers I’ve created so far. This is a game changer recipe that can make anyone LOVE leeks.
We love to use leeks in our cooking. Other recipes we make often with leeks are vegetarian quiche with leeks and leek frittata in oven. Also, leeks make a great filling in boreks.
These leek fritters have a wonderful yellow color coming from turmeric. Yes, I’ve found a new recipe to hide turmeric. Nobody will be aware of it in these fritters. Everyone will focus so much on the creamy center and they won’t question the source of its color.
Don’t worry if there are picky eaters in your family. I promise even they will love these leek fritters. These are crispy on the edges and soft and creamy in the center. The best way of including leeks in your family’s diet. I mean who doesn’t love crispy and creamy fritters?
Fritters are considered as a summer treat as they are typically made with zucchini. Another staple in a fritters recipe for me is feta and we mostly have zucchini fritters with feta as a part of our breakfast for dinner during summer.
You know I love to make changes on classic recipes and I’ve ended up with several yummy fritters recipes. Have you seen our corn fritters, tomato fritters and Turkish fritters mucver? You need to check them out too if you love fritters as much as we do.
I came up with the idea of these Leek Fritters with Carrot and Turmeric when I was thinking of a good way to help my husband eat leeks. Our 3-year-old son and I don’t have any problems with any vegetables. The picky eater in our family is my husband. He never refuses to eat whatever I cook but I know he doesn’t eat some vegetables willingly at all. Leek is one of these. Well, it used to be. He loved these fritters so much that he asked for the leftovers the next day.
Unlike a classic zucchini fritters recipe, it’s better to cook leeks and carrots before adding them into the batter. Otherwise, they won’t cook well and you won’t have a creamy center in your fritters.
We love to have these either with a hot chili sauce, yogurt or even both. I think everyone can love any food with the right recipe. If there is someone in your family refusing to eat leeks, try these leek fritters.
More Vegetarian Recipes Like This
You might also like:
As always: If you make this recipe, let us know what you think by rating it and leaving a comment below. And post a pic on Instagram too—tag @give_recipe so we can see!
Sign up for the FREE GiveRecipe Newsletter to get the new recipes into your inbox! And stay in touch with us on Facebook, Pinterest, YouTube and Instagram for all the latest updates.
📖 Recipe
Leek Fritters with Carrot and Turmeric
Leek Fritters with Carrot and Turmeric are one of the best winter appetizers I’ve created so far. This is a game changer recipe that can make anyone LOVE leeks.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 18 fritters 1x
- Category: Side Dish
- Method: Frying
- Cuisine: Turkish
- Diet: Vegetarian
Ingredients
- 2 tablespoons olive oil
- 2 cups trimmed and thinly sliced leeks
- 1 cup grated carrot
- 3 eggs
- 5 tablespoons all purpose flour
- ½ teaspoon baking powder
- ½ teaspoon salt or less if your feta is salty
- ½ teaspoon black pepper
- 1 teaspoon turmeric
- 5 tablespoons feta, crumbled
- 1 tablespoon sesame seeds
- vegetable oil to fry
Instructions
- Heat 2 tablespoons olive oil in a large nonstick skillet. Saute leek and carrot in it over medium-high heat until tender, about 5 minutes. Transfer it on a plate and let cool.
- Meanwhile, whisk eggs, flour, baking powder, salt, black pepper and turmeric.
- Stir in sauted leek and carrot. Add in crumbled feta, sesame seeds and stir until combined.
- Heat 1 and ½ tablespoons vegetable oil in the same skillet you saute the vegetables. Drop ¼ cup of batter into the hot skillet. Gently flatten the fritters using the bottom of a cup or a spatula.
- Cook until bottoms are golden, about 3 minutes. Using a spatula, flip the fritters over and cook about 2 minutes.
- Transfer on a paper towel. Repeat with another 1 and ½ tablespoons oil and remaining batter.
- Serve warm with hot chili sauce or yogurt.
Notes
You can cook chopped leeks and grated carrot one day ahead, cover and keep in the refrigerator to use the next day.
These fritters are good when they are cold too, so you don’t need to heat them up if you have any leftovers.
Nutrition
- Serving Size:
- Calories: 59
- Sugar: 0.8 g
- Sodium: 106.9 mg
- Fat: 4 g
- Carbohydrates: 4.2 g
- Protein: 2 g
- Cholesterol: 33.3 mg
Jeni Fer says
Great! I added some spinach and then baked in the oven!!! We all love it!❤ Thanks
Zerrin & Yusuf says
Glad you liked them. We sometimes baked these in oven too. Adding spinach is a great idea!
Angela Fearn says
Yummy hand held snack for my 1yo! Added a zucchini and couple of teaspoons of chopped cilantro for extra boost of greens.
Yusuf says
So happy to hear that Angela! Zucchini and cilantro are great additions!
Martinche says
I was skeptical, but SUPER delicious! Great way to use my leek and carrot harvest. Thanks for sharing! I served mine with classic tzatziki sauce.
Helena says
Your photos look really good. They make me want to eat fritters right now. I'm trying to use more turmeric in recipes so I'm going to try this recipe. Looks delicious.
2pots2cook says
Great week dinner idea and great photos, too ! Thank you and have a pleasant day !
Zerrin says
Thank you! These are one of our favorite meatless dinners. So easy too.
Winnie | The Equipped Cook says
My family loves fritters too. Such a versatile meal because you can change the vegetables or change the sauce! I haven't tried leek in fritters so I'll have to try this soon. They look delicious. I'm also very keen to include turmeric in everything since I learnt how good it is for you!
Zerrin says
Isn't it great that you can make fritters with almost all vegetables? You can make changes depending on the season. And believe me turmeric goes well in these fritters.