Ready for an easy fritter recipe! Easy plus healthy because you will be baking and not frying it, with almost no oil the batter. You will not even need to pre-cook the leeks or the potato beforehand to enjoy this light recipe of Baked Leeks and Potato Fritters. Never miss an opportunity to have leeks!
Ingredients of Baked Leek and Potato Fritters
All of the ingredients are easily accessible and low cost.
Leeks: I used 3 leeks. I did not use the hard, stiff dark green parts and saved them to use in a soup. Rinsed really well to make sure no dirt is left between the layers. After rinsing weighed 450 grams (16 oz./1 pound). Chop it to small pieces.
Potato: I use 1 small potato which was about 100 grams (3.5 oz/0.2 pound). Rinse, peel and grate it. Substitute: Carrots can be a good alternative. Prepare the same way.
Cheddar Cheese: Medium mature will be the perfect choice. Grate it. About 50 grams (2 oz/0.1pound) is enough. Substitute: You can choose to leave out the cheese completely, in which case increase the amount of salt you will be using. You can use feta cheese or white cheese to replace the cheddar.
Eggs: 2 eggs needed to keep things attached. Whisk quickly with a pinch of salt.
Flour: 3 tablespoons of flour, if preferred increase by another tablespoon.
Oil: I used butter to grease the pan, you can leave it out by using an oven sheet. I added a tablespoon of light olive oil to the batter, you can leave it out completely.
Spices: Salt and black pepper are the only ones you must have. I also added nutmeg, cumin, red pepper flakes. Could have also added a pinch of cinnamon, thyme and mint flakes.
Making and Baking Fritters
For baking all you need to do is pre-heat the oven to 190° Celsius (375° F). Choose an oven tray that the batter will not be too high, it will not be rising like a cake. You need a thin layer, or else the middle will not be cooked.
You can use this batter to fry too. Just use a skillet, heat up the oil of your choice and fry a table spoonful of batter on both sides until brownish and crispy.
Which ever method you use, serve with a scoop of plain yogurt with mashed garlic cloves and enjoy !
If you have liked this recipe, you might want to check my Zucchini Fritters – Mucver recipe too.
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Baked Leeks and Potato Fritters
Ingredients
- 450 grams leeks 3
- 100 grams potato 1 small
- 50 grams cheddar cheese
- 3 tablespoons flour
- 2 eggs
- 1 tablespoon olive oil
- 1 teaspoon butter
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ teaspoon red pepper flakes
- ¼ nutmeg grated
- ¼ teaspoon cumin
Instructions
- Rinse and chop the leeks to tiny pieces.
- Rinse, peel and grate the potato.
- Grate the cheese.
- Break the eggs in a large mixing bowl. Whisk with a pinch of salt shortly.
- Add the flour and whisk to combine.
- Add all the remaining ingredients except the butter. Use the butter to grease the baking tray. Leave out if using an oven sheet.
- Pour all the batter into the baking tray to make a thin layer.
- Bake in a pre-heated oven at 190°Celsicus (375° F) until the sides are getting brownish and crispy. It will take about 30 minutes.
- Serve warm or chilled.
Notes
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