Video: Leek and Feta Fritters

This week I have some completely delicious leek and feta fritters to bring your way. These are SO GOOD that I made some for J to eat later when he came home from a night out and I ate most of those too (sorry!).

Leek and feta fritters
Leek and feta fritters

There’s a lot of oil involved in this one, and it’s very rare that I cook with oil at all, let alone in this kind of quantity. But the end result is worth it – trust me. If you’re worried about adding calories with the fritters soaked in oil, then make sure to drain them off on paper towels before putting them in the oven – and you can do it again before serving if you feel it’s necessary.

Leek and feta fritters
Leek and feta fritters

These are probably the best burgers I’ve ever made myself. I definitely recommend them – when you say leek and feta it doesn’t conjure up anything remotely close to how they actually taste, which is delicious. Plus they’re pretty fun to make, too, which is an added bonus.

Leek and feta fritters
Leek and feta fritters

Here’s the video of how we made them – and don’t forget to scroll down for the recipe!

Leek and feta fritters
Yields 4
Delicious leek and feta patties fried in oil and baked in the oven to finish.
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Ingredients
  1. 3 leeks, finely chopped
  2. 2 eggs
  3. 50g creme fraiche
  4. 100g self-raising flour
  5. 1 tsp baking powder
  6. 80g feta, crumbled
  7. Pinch of cayenne pepper
  8. Sunflower oil (enough to fill your frying pan up to around 5mm)
Instructions
  1. Fry the leeks in a small amount of oil or cooking spray until they start to soften - 5 to 10 minutes.
  2. Whisk the eggs and creme fraiche until the mixture is light and starts to grow in volume.
  3. Stir in the flour and baking powder and mix into a batter.
  4. Fold in the leeks and feta with a pinch of cayenne.
  5. Your mixture should drop slowly from a spoon - if it's too dry, add milk, and if it's too wet, add flour.
  6. Heat up 5mm of oil in your frying pan until a drop of batter will sizzle immediately.
  7. Add dollops of batter to the pan - around 2 tablespoons will create a nicely sized fritter.
  8. Fit as many as you can into the pan at once and push them to the sides so that they can cook separately.
  9. Cook for about 4 minutes on each side until they are nicely golden.
  10. Meanwhile, preheat your oven to around 180C/160C fan.
  11. Remove the fritters to a backing tray and place them into the oven.
  12. Cook for around 10 minutes to ensure that they are warmed through.
  13. Serve!
Notes
  1. You can definitely try playing around with these and using different mixtures. For example, try gluten-free flours, use different cheeses, and even change the leeks for onions.
Adapted from Riverford Companion
Adapted from Riverford Companion
VegBurge http://vegburge.com/
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