Turkish cooks don’t waste anything. When preparing the leeks, be sure to chop up a lot of the green leafy stem too, rather than using just the paler end near the root. Also, there is no need to peel the potatoes here, especially if using a thin-skinned variety, as the skin adds texture and locks in vitamins. Just ensure the potatoes are very clean before you grate them.
Before frying your fritters, make and cook up one small fritter and taste it, then adjust the seasoning if needed before cooking the rest. That way your guests will know you have cooked these fritters with love! They are best made just before serving, otherwise the eggs will make the vegetables a bit soggy. Try serving these fritters with crumbled feta or smoked salmon with a beautiful green salad, or as part of a yummy meze. You can also replace the plain flour with rice flour or polenta. Enjoy — they are delicious.