Herby Cheddar Leek Fritters Recipe:-Jennine Rye, a recipe writer for Tasting Table, came up with this easy and tasty way to make herby cheddar leek fritters for brunch or lunch. This food is quick and easy to make, and it can be on the table in 35 minutes. The fresh parsley and tarragon are sautéed in butter, and then sharp cheddar cheese is added to finish off these crispy and gooey pan-fried fritters. Serving a fresh yoghurt with garlic and chives with the fritters is the perfect way to finish them off.This food is good for both kids and adults. It can be a casual lunch choice or a starter for a dinner party.
The word “fritter” can be used for almost anything that is fried in batter. This is a great way to use both sweet and savoury items, and it makes them taste even better. A quick, bite-sized meal, it’s also a great way to mix different tastes into one dish. A batter made of flour, egg, and milk holds everything in this dish together. The batter gives the leeks and cheese a beautiful crisp golden-brown surface. You can make these herb-filled cheddar leek cakes at home. Read on to find out how.
Herby Cheddar Leek Fritters Recipe
Ingredients
- 2 large leeks, finely sliced
- 2 tablespoons butter
- ¾ cup Greek yogurt
- 3 tablespoons olive oil, divided
- 1 tablespoon lemon juice
- 1 ½ teaspoons minced garlic
- 2 tablespoons fresh chopped chives
- Salt and pepper, to taste
- 2 large eggs
- ½ teaspoon mustard powder
- ½ cup + 2 tablespoons plain flour
- ½ teaspoon baking powder
- ¼ cup whole milk
- 1 tablespoon fresh chopped parsley
- ½ tablespoon fresh chopped tarragon
- ¾ cup grated cheddar
Also read this Roasted Pumpkin And Sausage Ricotta Pizza Recipe
Directions
- In a big pan, melt the butter over medium-high heat.
- If you want the leeks to stay soft, don’t let them brown.
- Add them and fry for 5 to 6 minutes.
- Take the leeks off the heat and put them somewhere to cool down.
- To make the garlic and chive yoghurt that goes with the dish, mix the yoghurt with the chopped chives, lemon juice, 1 tablespoon of olive oil, and salt and pepper to taste. Put away.
- Use a whisk to mix the milk, eggs, mustard powder, flour, and baking powder in a big bowl.
- Once the leeks are cool, add the chopped parsley, chopped tarragon, and grated cheese. Season to taste and mix everything together to make the fritter batter.
- Put the last 2 tablespoons of olive oil in a big pan and set it over medium-low heat. Add tablespoon-sized amounts of the fritter batter to the hot pan.
- Three to four minutes of cooking on low heat until the bottoms are golden. Then turn the fritters over and cook for three to four minutes more on the other side.
- Take the fritters out of the pan when they’re done, and keep going until all the batter is gone.
- If you want to serve the fritters warm, add a spoonful or two of the yoghurt with garlic and chives.
Nutrition
- Nutrition
- Calories per Serving 445
- Total Fat 30.4 g
- Saturated Fat 12.6 g
- Trans Fat 0.0 g
- Cholesterol 141.5 mg
- Total Carbohydrates 27.9 g
- Dietary Fiber 1.9 g
- Total Sugars 5.2 g
- Sodium 512.7 mg
- Protein 16.5 g
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