Description
These savory corn and leek fritters are crispy on the outside, tender on the inside, and topped with a refreshing yogurt sauce. Perfect for breakfast, lunch, or even a light dinner, this quick recipe is ready in just 30 minutes!
Ingredients
Scale
For the Fritters
- 2 cups chopped leeks
- 1 (14-ounce) can corn, drained (or fresh/frozen corn for firmer texture)
- 1 cup flour
- 1 egg, beaten
- 16 ounces cottage cheese
- Pinch of salt and pepper
For the Yogurt Sauce
- 1 cup plain yogurt
- ¼ cup chopped mint
- ¼ cup chopped cilantro
- Juice of 1 lime
Instructions
- Prepare the Fritter Mixture: In a large mixing bowl, combine the leeks, corn, flour, beaten egg, cottage cheese, and a pinch of salt and pepper. Stir until the mixture is well combined.
- Cook the Fritters: Heat a non-stick pan over medium-high heat. Scoop about ¾ cup of the mixture and form into patties. Place 2-3 fritters in the pan, ensuring not to overcrowd. Cook for about 2 minutes on one side until golden brown. Flip the fritters, press them slightly to create more surface area, and cook for another 2-3 minutes until lightly charred and cooked through.
- Make the Yogurt Sauce: In a small bowl, mix the plain yogurt with chopped mint, cilantro, and lime juice. Stir until smooth and well combined.
- Serve: Drizzle the herby yogurt sauce over the warm fritters and serve immediately.
Notes
- Fresh Corn Option: Use fresh or frozen corn instead of canned for a slightly firmer texture.
- Herb Variations: Swap cilantro or mint with parsley or dill based on your preference.
- Make-Ahead: Cook fritters in advance and reheat in a pan or oven for a quick meal.
- Serving Suggestions: Pair with a side salad or a poached egg for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 394
- Sugar: 19g
- Sodium: 100mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 51g
- Fiber: 7g
- Protein: 9g
- Cholesterol: 0mg