This time of year has the garden teaming with zucchini. I may be in the minority here, but I love zucchini. Bake it, fry it, put it in bread… it’s all good! That being said, this year in our co-op bag we also received some leeks. I have to admit, they threw me for a loop! I have never cooked with leeks… have you?!
So, off to the interwebs I went. Leek soup was the main thing that popped up but I am not much of a soup girl. The other thing that popped up was leek fritters. Yup, that idea I could get behind! With lots of other summer veggies in the fridge, and not a whole lot of leeks on hand, I decided to mix it up and made some yummy summer veggie fritters!
Leeks- approximately 2 small or 1 large leek- about 3/4 cup cooked
Zucchini- approximately 2 small or 1 med/med large. (The really big ones save for bread!) about 3/4 cup to 1 cup shredded
Carrots- several large – about 1/2 a cup shredded or use match stick carrots
Gouda cheese- about 1/2 a cup
1/2 cup gluten free flour blend (or you can use regular all purpose flour if gluten is not an issue) I use King Arthur Gluten Free Flour Blend
2 teaspoons baking powder
2 large eggs- beaten
Salt and pepper (about 1 teaspoon each)
Vegetable oil for frying
The biggest challenge in these veggie fritters comes from cleaning the leeks. First off, make sure you cut off the hard green tops and roots. Those stinkers do not cook! Slice the leek lengthwise and fan out the layers. Rinse under cold water, making sure to get every layer, top and bottom and in between. As a farmers daughter, I can’t help but think of what “organic” materials are contained in that dirt. Scruby scrub scrub! Pat dry and slice crosswise into 1/4 inch long strips. Place leeks in boiling water for 3-4 minutes until tender. Drain and dry.
Mix together dry ingredients in large bowl. Add veggies and cheese and toss together until the veggies are coated. Add beaten eggs. Mixture will be a bit pasty.
Bring about 1/2 inch of oil to frying temperature (365 degrees worked nicely). When oil is ready, drop heaping tablespoonfuls into oil. Watch for browning on veggies sticking out and flip when brown (about 3 minutes per side.) Remove and dry on paper towel. Serve hot!
If these are not going to be gobbled up coming out of the oil, you can maintain their warmth by setting them into a 200 degree oven during batches. These are best served warm, so timing can be tricky.
The basic gist of this recipe is that 1/4 c flour, 1 teaspoon baking powder and 1 egg go with about 1 1/2 cups of veggies so you can adjust your portions accordingly. Basically, use what you have in terms of leeks and zucchini and then add a handful of carrots and a handful or so or cheese. It’s really forgiving in terms of proportions, so give it a try! The only combination that I didn’t like was having too much much cheese. I never thought I would say that, but its true. Having the gouda overpower the veggies was not a good thing for me.
If you like to get a bit fancy, you can also make a little cream sauce to go with these fritters. To do so, combine 1/2 cup sour cream with 1 tablespoon freshly squeezed lemon juice with a pinch of lemon zest.
This recipe was totally inspired by Leek-Vegetable Fritters. So check out that link for the original.
The ultimate test was passed for this recipe… namely… all of my children tried these fried veggies and liked them resoundingly! That’s a hit in my book.
Do you have a favorite summer veggie recipe? Leave a link in the comments!
Thanks for stopping by!