Leek fritters

Leek fritters

Pirasa mücveri

By
From
Turkish Meze
Makes
15-20
Photographer
Alicia Taylor

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.

Ingredients

Quantity Ingredient
500g leeks, washed well and thinly sliced
15g chopped flat-leaf parsley
50g plain flour
2 small potatoes, grated
5 free-range eggs
125ml sunflower oil

Method

  1. Put the leek, parsley, flour and potato in a large bowl. Crack the eggs into the bowl, season with sea salt and freshly ground black pepper and mix together well.
  2. Heat the oil in a heavy-based frying pan over high heat. When the oil is hot, spoon the leek mixture into the oil, into 5 cm rounds, and fry in batches for 3–4 minutes on each side, until golden brown.
  3. Drain briefly on paper towel and serve warm.
Tags:
Turkish Meze
Sevtap
Yuce
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Turkish
Turkey
Mediterranean
European
sharing
Middle Eastern
European
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mezze
snacks
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small
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entertaining
tapas
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