Healthy Cheesy Leek Fritters Recipe
I’m completely in love with these Cheesy Leek Fritters—they’re my go-to for a gluten-free finger food, appetizer, or even a side dish that steals the show. Whether I’m hosting a casual get-together or just want something tasty to pair with dinner, these fritters always hit the spot.
They’re crispy, savory, and absolutely irresistible when dipped in a creamy cottage cheese sauce. Packed with flavor and super easy to make, they’re a must-try for any occasion!
Why Will You Love This Recipe?
- Perfect for any occasion. These fritters are great as a snack, party appetizer, or side dish. They’re versatile and always a crowd-pleaser.
- Gluten-free goodness. Made with oat flour, they’re naturally gluten-free without skimping on texture or taste. You get all the crispy, cheesy vibes you crave.
- Quick and simple. With just a handful of ingredients and easy steps, these come together fast. Perfect for when you want something delicious without much effort.
Recipe Variations
- Add some herbs. Mix fresh dill or chives into the fritter batter for an extra pop of flavor. They complement the leeks beautifully.
- Switch up the cheese. Try cheddar or gouda instead of mozzarella for a different cheesy twist. Just make sure it’s a good melting cheese.
- Spicy kick. Add a pinch of cayenne pepper or chili flakes to the batter for a bit of heat. It gives the fritters a fun, bold edge.
Tools You’ll Need
- Large skillet. You’ll need this for sautéing the leeks and frying the fritters. A non-stick one makes flipping them easier.
- Mixing bowl. A medium-sized bowl works great for combining the batter ingredients. Make sure it’s big enough to mix everything evenly.
- Spatula. A thin spatula is perfect for flipping the fritters without breaking them. It helps keep their shape intact while cooking.
FAQ
Can I Freeze These Leek Fritters?
Yes, you can freeze cooked fritters! Let them cool, then place them in a single layer on a tray to freeze before transferring to a freezer bag for up to 2 months; reheat in the oven at 350°F for 8-10 minutes.
How Do I Store Leftovers?
Store leftover fritters in an airtight container in the fridge for up to 3 days. Reheat in a skillet or oven to bring back their crispiness.
How Long Do They Last?
Cooked fritters stay fresh in the fridge for about 3 days. If frozen, they’ll last up to 2 months, as mentioned above.
What Should I Serve with These Fritters?
The cottage cheese sauce is a must, but they also pair well with a green salad or roasted veggies. For a heartier meal, serve alongside grilled chicken or fish.
Are These Suitable for Specific Diets?
They’re naturally gluten-free thanks to the oat flour (use certified gluten-free oats if needed). They’re vegetarian but not vegan or keto due to the eggs, cheese, and oats; check labels for dietary needs.
Can I Bake These Instead of Frying?
Yes, bake them at 375°F on a parchment-lined baking sheet for about 15-20 minutes, flipping halfway. They won’t be as crispy but still delicious.
Can I Use Other Veggies?
Sure, try adding grated zucchini or carrots alongside the leeks. Just make sure to squeeze out excess moisture before mixing into the batter.
Other Recipes You’ll Love
- Healthy Oven Baked Zucchini Fritters
- Oven-baked Zucchini Fritters
- Creamy Carrot Leek Soup
- Shrimp and Leek Risotto
- Leek And Pancetta Quiche
- Healthy Ground Turkey Patties with Cheese
- Comforting Potato and Leek Stew With Bacon
Cheesy Leek Fritters
Ingredients
For the fritters:
- 2 medium leeks
- 2 large eggs
- 1 cup shredded mozzarella about 3.5 oz
- 1/2 cup oat flour about 1.7 oz
- Salt to taste
- Black pepper to taste
- Olive oil for cooking
For the cottage cheese sauce:
- 2/3 cup cottage cheese about 5 oz
- 1/2 cup sour cream about 3.5 oz
- 2 tsp finely chopped fresh parsley
- Pinch of salt
- Pinch of black pepper
Instructions
- Wash the leeks thoroughly and slice into thin rounds. Sauté in a skillet with a drizzle of olive oil over low heat until soft and slightly golden, about 5-7 minutes, then lightly season with salt.
- In a mixing bowl, whisk the eggs, then stir in the shredded mozzarella and oat flour. Season with a pinch of salt and pepper.
- Once the leeks have cooled slightly, add them to the egg mixture and stir to combine.
- Heat a skillet with a bit of olive oil over medium heat. Scoop spoonfuls of the mixture and form into patties, cooking each fritter for 1-2 minutes per side until golden brown.
- For the sauce, mix the cottage cheese, sour cream, parsley, salt, and pepper in a bowl. Serve alongside the warm fritters.
Notes
Protein: 5.3 g
Carbohydrates: 5.7 g
Fat: 6.2 g
