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Author Notes: Why do I love vegetable fritters so much? Probably because they're so easy to make and the varieties are endless. 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. —Vicky | Things I Made Today
Serves 2 as entree, 4 as side dish
- 1 pound carrots, shredded
- 1 leek, sliced in half longwise then cut into thin strips
- 1/4 cup cilantro, chopped
- 1/4 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.