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.
These little fritters are delicious. They're surprisingly low-calorie (no oil here!) and stuffed with veggies.
What Makes these Corn Fritters Great
Leeks are a good match with corn - they're a great flavor pairing. 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 ¾ 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.
Tips for this Corn and Leek Fritter Recipe
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- 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 stovetop.
- 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.
Corn and Leek Fritters
This corn and leek fritter recipe is delicious and ready in 30 minutes! These fritters are a perfect breakfast or lunch recipe.
Ingredients
- 2 cups chopped leeks
- 1 (14 ounces) can corn, drained
- 1 cup flour
- 1 egg, beaten
- 16 ounces of cottage cheese
- pinch of salt & pepper
- 1 cup plain yogurt
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- juice of one lime
Instructions
- Combine the leeks, corn, flour, egg, cottage cheese, and salt and pepper in a large mixing bowl. Stir to combine.
- Heat a non-stick pan over medium-high heat.
- Form patties with about ¾ cup worth of dough. Place 2 to 3 in the pan - do not overcrowd. Let cook for 2 minutes on one side.
- 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.
- Meanwhile, combine yogurt, mint, cilantro, and lime juice.
- Drizzle yogurt on top of fritters and serve while warm.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 377Total Fat: 8gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 69mgSodium: 499mgCarbohydrates: 56gFiber: 2gSugar: 18gProtein: 22g
Ahu says
These look super tasty! Had no idea you could cook with cottage cheese 🙂 Your plane comment made me chuckle as well 🙂
Janna says
You don't need oil in the pan?
Emily says
If it's a nonstick pan you shouldn't need any, but if you're using another kind of pan then you could use some!
Raegan says
Can these be frozen?
Emily says
Yes, absolutely! I would recommend reheating them on the stovetop or in a toaster oven though (they'll get soggy if reheated in the microwave).
Elizabeth says
I love leeks and I make these fritters often! I don't usually have mint or cilantro, so I just put regular whole milk greek yogurt on them and they are still delicious!
Alan says
Could these be cooked in the air fryer, if so please give details.
EW says
I'm sure they could, but I don't cook with an air fryer so unfortunately don't know an exact time and temp!