Leek Fritters with Sumac Yogurt Sauce is one of the best winter recipe that will make anyone LOVE leeks. I paired this fritters with a Sumac yogurt sauce, zingy and creamy that pairs perfectly with the leek fritters and brings a Middle East touch to your table.
I must confess that I got used to Middle Eastern spices such as Sumac, Zaatar, Cardamon and Cumin and every now and then I love adding them to my recipes.
Why you will love this recipe
– This easy recipe makes delicious fritters that are a great appetizer or brunch ideas!
– These seasonal recipe is a great way to highlight leeks and they are the perfect winter comfort food.
– Leek fritters are a great vegetarian recipe and it is also gluten-free!
Leek Fritters with Sumac Sauce Ingredients
Leeks: Leeks are alliums, so they’re related to garlic, chives, shallots, and onions. They have a sweet, oniony flavor that adds depth to pastas, soups and more. You can use them as you will do with onions, but since they have a milder flavor they are flavorful also by themselves like in this leek fritters recipe.
Almond Flour: naturally gluten-free adds the right amount of substance to make these fritters. All purpose flour, rice flour or chickpea flour are all valid alternatives.
Parmesan cheese: Parmesan add a touch of saltiness and slight creaminess to these fritters, contributing to make every bite delectable! Sub Parmesan with Pecorino cheese, feta cheese, Aged Asiago or if you prefer a stronger taste shredded Mature Cheddar. In any case a pinch of cheese adds a lot of flavor to any vegetable fritters. If youa re vegan, sub it with nutritional yeast.
Eggs: chose organic or free range eggs. If you want a lighter recipe, use only the egg whites.
Cilantro: some people think that cilantro taste like soap, I believe that instead adds a fresh taste to any dish, especially when paired with lemon, which you will need in this recipe too! Replace it with parsley or any other fresh herbs such a dill, chives or fresh mint.
Sumac: Sumac is an oriental lemony spice with a dark red color. It gives a tart, lemony flavor to the dish. This spice comes from the sumac flower, which is dried and grounded. It is very popular in all Middle Eastern cuisine, particularly in Syria and Lebanon, and it is used mainly to aromatize dips and salads.
Yogurt, Sour Cream: Greek yogurt zero fat contribute to balance the richness of sour cream, for a dipping sauce that is tangy and luscious.
How to clean leek
This is my method to clean the leeks. I chop off the root and the tough tops. I then cut them in half lengthwise and I remove the green outer tough leaves. Proceed then slicing thinly your leeks and they are ready to be used
How to make Leek Fritters with Sumac Yogurt Sauce
Start by making the dipping sauce, simply mix yogurt, sour cream, lemon zest, lemon juice, minced garlic, salt, pepper and sumac. Place them in a small bowl and sprinkle more sumac on top. Store in the refrigerator until ready to serve.
Add some olive oil to a cast-iron skillet or large frying pan. When the oil shimmers, add the leeks and cook them slowly until softened for 10 minutes. In the meantime take a large bowl and add the Parmesan, flour, coriander, eggs, zest of lemon, salt and pepper. Add the leeks, mix well.
In the same pan add some olive oil and drop one tablespoon of the mix, flatten it with the back of the spoon and let it cook 3-4 minutes until the border become firmer and it is golden brown. Flip it and cook it for 3-4 minutes on the other side. Place the fritters on a plate and continue with the rest of the mix, until you finish it. If the pan gets too dry, add more oil.
Serve the fritters warm or at room temperature with their dipping sauce. This recipe yields 11-12 fritters.
MORE DELICIOUS RECIPES FOR YOU
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ROASTED GRAPES AND GOAT CHEESE BRUSCHETTA
HOW TO MAKE POTATO GATEAU (POTATO PIE) WITH A VENETIAN TWIST
SERVING AND STORING SUGGESTIONS
This delicious vegetarian recipe fritters are a tasty appetizer for a dinner party. They are also great as a light lunch served with arugula salad or as a brunch ideas topped with some avocado or a plain tomato salad.
You can freeze the fritters for 4 weeks. Thaw them and heat them in the oven at 375 F° (190 C°) for 15-20 minutes.
Ingredients
For the Parmesan Zucchini Fritters
- 2¼ cups leek sliced
- ⅓ cup Parmesan grated
- ⅓ cup flour almond
- 4 tbsp coriander chopped
- 3 unit egg
- 2 tsp salt
- 1 pinch black pepper crushed
- 3 tbsp olive oil extra virgin
- 1 tsp lemon zest
For the dipping sauce
- 2 tbsp yogurt Greek Yogurt (see notes)
- 1 tsp sour cream
- 1 tsp sumac
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 1 tsp pepper black
- 1 tsp salt
- 1 tsp garlic
Instructions
For the Sumac Yogurt Sauce
- Start by making the dipping sauce, simply mix yogurt, sour cream, lemon zest, lemon juice, minced garlic, salt, pepper and sumac. Place them in a small bowl and sprinkle more sumac on top. Store in the refrigerator until ready to serve.
For the Parmesan Zucchini Fritters
- Add some olive oil to a cast-iron skillet or large frying pan. When the oil shimmers, add the leeks and cook them slowly until softened for 10 minutes.
- In the meantime take a large bowl and add the Parmesan, flour, coriander, eggs, zest of lemon, salt and pepper. Add the leeks, mix well.
- In the same pan add some olive oil and drop one tablespoon of the mix, flatten it with the back of the spoon and let it cook 3-4 minutes until the border become firmer and it is golden brown.
- Flip it and cook it for 3-4 minutes on the other side. Place the fritters on a plate and continue with the rest of the mix, until you finish it. If the pan gets too dry, add more oil.
- Serve the fritters warm or at room temperature with their dipping sauce. This recipe yields 11-12 fritters.
Notes
- For this recipe, I use Bob’s Mill Almond Flour, but you can sub with all purpose flour, rice flour or chickpeas flour.
- To shape the fritters, you can use also an ice-cream scooper Flatten it immediately for faster cooking.
- You can freeze the fritters for 4 weeks in the refrigerator. Thaw them and heat them in the oven at 375 F° (190 C°) for 15-20 minutes.
Nutrition
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