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Leek Fritters on a white plate

Leek Fritters with Sumac Yogurt Sauce

Leek Fritters with Sumac Yogurt Sauce is one of the best winter recipe that will make anyone love leeks. Pair it with a Sumac yogurt sauce, zingy and creamy that brings a Middle East touch to your table.
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Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Course: Appetizer, Side Dish, Snack
Cuisine: Arabic, Italian
Diet: Gluten Free, Vegetarian
Keyword: Fritters, Leek, Parmesan, Seasonal Recipe
Difficulty: Beginner
Servings: 11 fritters
Calories: 76kcal

Ingredients

For the Parmesan Zucchini Fritters

  • 2¼ cups leek sliced
  • ⅓ cup Parmesan grated
  • ⅓ cup flour almond
  • 4 tbsp coriander chopped
  • 3 unit egg
  • 2 tsp salt
  • 1 pinch black pepper crushed
  • 3 tbsp olive oil extra virgin
  • 1 tsp lemon zest

For the dipping sauce

  • 2 tbsp yogurt Greek Yogurt (see notes)
  • 1 tsp sour cream
  • 1 tsp sumac
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 1 tsp pepper black
  • 1 tsp salt
  • 1 tsp garlic

Instructions

For the Sumac Yogurt Sauce

  • Start by making the dipping sauce, simply mix yogurt, sour cream, lemon zest, lemon juice, minced garlic, salt, pepper and sumac. Place them in a small bowl and sprinkle more sumac on top. Store in the refrigerator until ready to serve.

For the Parmesan Zucchini Fritters

  • Add some olive oil to a cast-iron skillet or large frying pan. When the oil shimmers, add the leeks and cook them slowly until softened for 10 minutes.
  • In the meantime take a large bowl and add the Parmesan, flour, coriander, eggs, zest of lemon, salt and pepper. Add the leeks, mix well.
  • In the same pan add some olive oil and drop one tablespoon of the mix, flatten it with the back of the spoon and let it cook 3-4 minutes until the border become firmer and it is golden brown.
  • Flip it and cook it for 3-4 minutes on the other side. Place the fritters on a plate and continue with the rest of the mix, until you finish it. If the pan gets too dry, add more oil.
  • Serve the fritters warm or at room temperature with their dipping sauce. This recipe yields 11-12 fritters.

Notes

  • For this recipe, I use Bob's Mill Almond Flour, but you can sub with all purpose flour, rice flour or chickpeas flour.
  • To shape the fritters, you can use also an  ice-cream scooper  Flatten it immediately for faster cooking.
  • You can freeze the fritters for 4 weeks in the refrigerator. Thaw them and heat them in the oven at 375 F° (190 C°) for 15-20 minutes.

Nutrition

Calories: 76kcal | Carbohydrates: 6g | Protein: 2g | Fat: 5g | Sodium: 686mg | Potassium: 48mg | Fiber: 1g | Sugar: 1g | Vitamin A: 346IU | Vitamin C: 3mg | Calcium: 51mg | Iron: 1mg
Have you tried to make it?Mention @Italian_Kitchen_Confessions or tag #Italian_Kitchen_Confessions!