Herby Cheddar Leek Fritters Recipe

Tasting Table recipe developer Jennine Rye's herby cheddar leek fritters make a simple and delicious brunch or lunch. This dish is simple to prepare and ready in 35 minutes. 

2 large leeks, finely sliced 2 tablespoons butter ¾ cup Greek yogurt 3 tablespoons olive oil, divided 1 tablespoon lemon juice 1 ½ teaspoons minced garlic 2 tablespoons fresh chopped chives Salt and pepper, to taste 2 large eggs ½ teaspoon mustard powder ½ cup + 2 tablespoons plain flour ½ teaspoon baking powder ¼ cup whole milk 1 tablespoon fresh chopped parsley ½ tablespoon fresh chopped tarragon ¾ cup grated cheddar



Heat butter in a large pan on medium-high. Add sliced leeks and fry for 5–6 minutes until soft but not brown. 

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The garlic and chive yogurt is made by mixing yogurt, minced garlic, lemon juice, 1 tablespoon of olive oil, chopped chives, and salt and pepper to taste. 

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Mix eggs, mustard powder, flour, baking powder, and milk in a large bowl to make a batter. 

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To finish your fritter batter, add the cooled leeks, chopped parsley, chopped tarragon, and grated cheddar, and season to taste. 

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Spoon tablespoons of fritter batter into a large pan over medium heat with the remaining 2 tablespoons of olive oil. 

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Cook the fritters for 3–4 minutes until the bottoms are crisp, then flip them and cook for another 3–4 minutes. 

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Fritters that have been cooked should be removed from the pan, and the process should be repeated until all of the batter has been used up. 

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Warm the fritters and serve them with a dollop or two of the yogurt that has been flavored with garlic and chive.

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