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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.

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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.

Scale

Ingredients

Instructions

  1. 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.
  2. Meanwhile, whisk eggs, flour, baking powder, salt, black pepper and turmeric.
  3. Stir in sauted leek and carrot. Add in crumbled feta, sesame seeds and stir until combined.
  4. 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.
  5. Cook until bottoms are golden, about 3 minutes. Using a spatula, flip the fritters over and cook about 2 minutes.
  6. Transfer on a paper towel. Repeat with another 1 and ½ tablespoons oil and remaining batter.
  7. 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.