Leek and potato fritters are one of my favorite appetizers from the Mediterranean Diet. The oniony flavor of the leeks goes amazing with fresh dill and parsley. I love dipping these in homemade tzatziki, or thick Greek yogurt. All the flavors are enhanced by frying these fritters in Cretan extra virgin olive oil. Leeks are very popular in the winter in Greece. At the farmers’ markets, you can get bunches of leeks that are 2 feet long, or longer! They are put in stews, soups, and savory pies. If you don’t already love leeks, this is the recipe that will change your mind.
These leek and potato fritters freeze well and you can take them out and fry them when you need them.
Here is a link to an another amazing savory fritter recipe: Zucchini Fritters!
For more breakfast recipes check out: 7 Mediterranean Diet Breakfast Recipes.
Leek and Potato Fritters (Greece)
Ingredients
- 4 leeks, white parts sliced paper thin
- 6 potatoes, grated
- 2 green onions, chopped
- 3 eggs, slightly beaten
- 1/2 cup seasoned breadcrumbs
- 1/2 cup chopped dill
- 1/2 cup chopped parsley
- salt and cracked black pepper, to taste
- 1 tsp extra virgin olive oil for mixture
- extra virgin olive oil for frying
Instructions
- Combine all ingredients in a bowl, mix well with your hands.
- Heat up the extra virgin olive oil on medium heat.
- Form a ball of the mixture, place in hot oil, and press down with a spatula to form the fritter.
- Cook until golden brown on one side, flip, cook on the other side and remove. Place fritters on a plate lined with paper towels.
Nutrition
About the Author: George Zikos
