Equipment
Ingredients
Leek Base
- 1000 g leeks, cleaned, white and light green parts only
- 500 ml water, for steaming/boiling
Binder & Aromatics
- 2 large eggs, beaten
- 60 g panko breadcrumbs
- 2 g ground cardamom
- 10 g fresh dill, finely chopped
- 10 g fresh flat-leaf parsley, finely chopped
- 1 garlic, minced
- 5 g salt
- 1 g black pepper, freshly ground
Frying
- 100 ml neutral oil, for shallow frying
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 153 kcal
- Protein
- 3 g
- Carbohydrates
- 15 g
- Fat
- 9 g
- Fiber
- 2 g
- Sugar
- 3 g
- Sodium
- 205 mg
- Saturated Fat
- 1 g
- Monounsaturated Fat
- 0 g
- Polyunsaturated Fat
- 0 g
- Cholesterol
- 31 mg
- Potassium
- 168 mg
- Calcium
- 53 mg
- Iron
- 2.0 mg
- Magnesium
- 25 mg
- Phosphorus
- 44 mg
- Zinc
- 0.2 mg
- Vitamin A
- 124 mcg
- Vitamin C
- 11 mg
- Vitamin D
- 0.2 mcg
- Vitamin E
- 0.1 mg
- Vitamin K
- 14 mcg
- Vitamin B6
- 0.0 mg
- Vitamin B12
- 0.1 mcg
- Thiamin
- 0.01 mg
- Riboflavin
- 0.04 mg
- Niacin
- 0.0 mg
- Folate
- 6 mcg
- Water
- 50 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Slice the cleaned leeks into 1cm (0.5 inch) rounds. Wash thoroughly in a bowl of cold water to remove any hidden grit between layers, then drain.
Place leeks in a pot with water. Bring to a boil, then reduce heat and simmer until the leeks are very tender, about 15-20 minutes.
Drain the leeks in a colander. Once cool enough to handle, transfer them to a clean kitchen towel and squeeze vigorously to remove as much liquid as possible. This is the most important step for crispiness.
Roughly chop the squeezed leeks. In a large mixing bowl, combine the leeks, beaten eggs, breadcrumbs, ground cardamom, minced garlic, chopped herbs, salt, and pepper. Mix until a cohesive batter forms.
Heat the neutral oil in a large skillet over medium-high heat (approx. 175°C/350°F). The oil should be about 0.5cm deep.
Scoop tablespoons of the mixture and carefully drop them into the hot oil. Flatten slightly with a spatula. Fry in batches for 3-4 minutes per side until deeply golden brown and crispy.
Remove fritters from the pan and place on a wire rack to drain excess oil. Sprinkle immediately with a pinch of flaky salt if desired.
Chef's Notes
- The cardamom provides a warm, floral backdrop that elevates the natural sweetness of the leeks; do not skip it, but ensure your spice is fresh.
- For the crispiest result, do not overcrowd the pan. Frying too many at once drops the oil temperature and leads to oil absorption.
- Serve these with a dollop of thick greek yogurt mixed with lemon zest and a pinch of sumac for a perfect acid contrast.
Storage
Refrigerator: 3 days — Best reheated in an oven or air fryer to recrisp.
Freezer: 2 months — Freeze separated by parchment paper.
Reheating: Reheat in a 180°C/350°F oven for 10 minutes until crispy.
Troubleshooting
Fritters are falling apart in the pan
Cause: The mixture is too wet because the leeks weren't squeezed enough, or not enough binder was used
Fix: Add 1-2 tablespoons more breadcrumbs to the remaining batter and let it sit for 5 minutes
Prevention: Squeeze the boiled leeks until they are nearly dry before mixing
Fritters are soggy
Cause: Oil temperature was too low
Fix: Increase heat; finish soggy fritters in a hot oven (200°C/400°F) to crisp up
Prevention: Ensure oil shimmers and a test piece sizzles immediately before frying
Cultural Context
Inspired by Sephardic 'Keftes de Prasa', traditionally served during Passover and Rosh Hashanah. While the traditional version often uses beef, this vegetarian interpretation highlights the vegetable's versatility, adding cardamom for a Persian aromatic twist.
