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Serves
2 as entree, 4 as side dish
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
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Ingredients
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1 pound
carrots, shredded
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1
leek, sliced in half longwise then cut into thin strips
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1/4 cup
cilantro, chopped
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1/4 cup
whole wheat flour
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1 tablespoon
salt
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1 teaspoon
ground coriander
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3
eggs, whisked together
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2-4 tablespoons
canola oil
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Sour cream
Directions
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In a large bowl, combine all ingredients carrots, leek, cilantro, flour, salt, coriander, and eggs.
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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.
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Serve fritters with sour cream on top.
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