Corn & Leek Fritters Recipe

This corn and leek fritter recipe is delicious and ready in 30 minutes! These fritters are a perfect breakfast or lunch recipe. They’re vegetarian and gluten free.

This corn and leek fritter recipe was born out of furious scribblings in my 'ideas' notebook while I was on a plane watching a Jamie Oliver Superfood TV show. Jamie making corn fritters was truly inspiring. I was initially a bit skeptical - I was a bit worried that my excitement over making something from canned corn was just an altitude overreaction. Thankfully, it was merited - these little fritters are delicious. They're surprisingly low calorie (no oil here!) and stuffed with veggies.

Leek & Corn Fritters with a Herbed Yogurt - a delicious, quick, & vegetarian breakfast or lunch recipe.

What Makes these Fritters Great

I thought leeks would be good friends with the corn in this recipe. There's a lovely delicate charred corn flavor that mingles so nicely with the leeks, cottage cheese, and herbed yogurt. The minted yogurt really does elevate the dish! These fritters would be a wonderful brunch recipe as well.


How to Make Corn and Leek Fritters

These corn and leek fritters are easy to make - they are ready in 30 minutes.

  • Make the mixture. Combine the leeks, corn, flour, egg, cottage cheese, and salt and pepper in a large mixing bowl. Stir to combine.

  • Heat your pan. Heat a non-stick pan over medium-high heat.

  • Make the patties. Form patties with about 3/4 cup worth of dough. Place 2 to 3 in the pan - do not overcrowd. Let cook for 2 minutes on one side.

  • Cook the patties. Flip the fritters and press them down slightly to create more surface area to cook. Let cook for another 2 to 3 minutes - or until slightly charred. Cook all fritters.

  • Make the yogurt dressing. Meanwhile, combine yogurt, mint, cilantro, and lime juice.

  • Serve. Drizzle yogurt on top of fritters and serve while warm.


Corn & Leek Fritters with Herbed Yogurt.


Tips for this Corn and Leek Fritter Recipe

  • These fritters are also incredibly filling - the recipe makes 8 fritters, but I'd only recommend 2 to 3 per serving.
  • These fritters keep in the fridge nicely (for up to three days), but they're best when served piping hot, straight from the stove top.
  • For this recipe, I highly recommend using a Scanpan fry pan - I have one and I love it! If you don’t have a non-stick pan, just use a little olive oil or butter so the fritters don’t stick.

Yield: 4 servings (2 fritters per serving)

Corn & Leek Fritters with Herbed Yogurt

This corn and leek fritter recipe is delicious and ready in 30 minutes!

prep time: 15 minscook time: 15 minstotal time: 30 mins

ingredients

  • 2 cups chopped leeks

  • 1 (14 ounces) can corn, drained

  • 1 cup flour

  • 1 egg, beaten

  • 16 ounces (450 grams) cottage cheese

  • pinch of salt & pepper

  • 1 cup plain yogurt

  • 1/4 cup chopped mint

  • 1/4 cup chopped cilantro
  • juice of one lime

instructions

  1. Combine the leeks, corn, flour, egg, cottage cheese, and salt and pepper in a large mixing bowl. Stir to combine.
  2. Heat a non-stick pan over medium-high heat.
  3. Form patties with about 3/4 cup worth of dough. Place 2 to 3 in the pan - do not overcrowd. Let cook for 2 minutes on one side.
  4. Flip the fritters and press them down slightly to create more surface area to cook. Let cook for another 2 to 3 minutes - or until slightly charred.
  5. Cook all fritters.
  6. Meanwhile, combine yogurt, mint, cilantro, and lime juice.
  7. Drizzle yogurt on top of fritters and serve while warm.

calories

359

fat (grams)

6

carbs (grams)

48

protein (grams)

25

sugar (grams)

10

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