Why do I love vegetable fritters so much?

Probably because they’re so flipping easy to make and the varieties are endless. Chickpea! Cauliflower! Zucchini! Sweet Potato! And this non-vegetarian Japanese version!

Carrot and Leek Fritters | Things I Made Today

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.

Carrot and Leek Fritters | Things I Made Today

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.

Carrot and Leek Fritters | Things I Made Today

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.

Carrot and Leek Fritters | Things I Made Today

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).

Carrot and Leek Fritters | Things I Made Today

 

Fritters for the win once again.

 

 

Carrot and Leek Fritters
Author: 
Recipe type: Main Dish, Side Dish
Prep time: 
Cook time: 
Total time: 
Serves: 2 as entree, 4 as side dish
 
Ingredients
  • 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
Instructions
  1. In a large bowl, combine all ingredients carrots, leek, cilantro, flour, salt, coriander, and eggs.
  2. 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.
  3. Serve fritters with sour cream on top.

 

2 Comments

  • 02 / 23 / 15 / 9:30 am

    This looks really terrific! And the colors are just gorgeous!

    writes Girl and the KitchenReply
  • 08 / 02 / 15 / 11:02 pm

    […] down as I tried to focus in on my top 5: Cauliflower Fritters, Roasted Vegetables, Baked Ricotta, Carrot Fritters,  and Corn Blinis.  In the end the corn won out thanks to a delivery of fresh Eastern Shore corn […]

    writes Highs and Lows | Dancing VeggiesReply

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