Why do I love vegetable fritters so much?
This version, which uses carrots and leeks as its main ingredients, is seasoned with some cilantro and coriander. But the key to a good fritter recipe is to use just enough egg and flour to bind them together without overpowering the flavor.
This recipe contains a little more egg than my usual fritter, but that’s because the carrots and leeks provide so little moisture. It always takes a little testing to get the ratio right.
I used heirloom carrots—orange and yellow and purple—to add some vibrancy to the dish, but regular old carrots will work just fine. Once the vegetables are bound together loosely in a large mixing bowl, you’ll fry them up in some canola oil.
A little sour cream to top and you can serve this as a vegetarian entree (with a salad on the side) or as a side dish to something more elaborate (we had them with some steak).
Fritters for the win once again.
- 1 lb carrots, shredded
- 1 leek, sliced in half longwise then cut into thin strips
- ¼ cup cilantro, chopped
- ¼ cup whole wheat flour
- 1 tablespoon salt
- 1 teaspoon ground coriander
- 3 eggs, whisked together
- 2-4 tablespoons canola oil
- Sour cream
- In a large bowl, combine all ingredients carrots, leek, cilantro, flour, salt, coriander, and eggs.
- Heat canola oil in a heavy bottomed skillet over high heat. Scoop ¼ cup of vegetable mixture and flatten with a spatula. Add as many fritters as will fit. Cook for 3-5 minutes per side, until fritters browns. Transfer to a paper-towel lined plate.
- Serve fritters with sour cream on top.