Try these leek fritters, then check out our pea fritters, courgette fritters, cauliflower fritters and chickpea fritters.


  • 2 tbsp unsalted butter, plus a knob
  • 2 leeks, washed, halved lengthways and thinly sliced
  • 3 eggs
  • 200g self-raising flour
  • 100g mature cheddar, grated
  • 1 tbsp wholegrain mustard
  • 75ml whole milk


  • 1 shallot, finely chopped
  • 2 tbsp red wine vinegar
  • 1 tsp Dijon mustard
  • 2 tbsp extra-virgin olive oil
  • 90g watercress
  • a small bunch flat-leaf parsley, leaves torn


  • STEP 1

    Heat the butter in a non-stick frying pan over a low-medium heat and gently fry the leeks with a pinch of salt for 10 minutes until softened. Tip into a large bowl and cool. Whisk in the eggs, flour, cheddar, mustard and plenty of seasoning, then gradually stir in the milk until you have a thick batter.

  • STEP 2

    To make the salad, whisk together the shallot, vinegar, mustard, oil and a little seasoning in a separate bowl.

  • STEP 3

    Heat a knob of butter in a non-stick frying pan and drop in 2-3 heaped tbsp of batter. Cook for 2-3 minutes or until golden, then flip and repeat. Put the cooked fritters on a baking tray and keep warm in a low oven while you cook the rest (you should get about 12).

  • STEP 4

    Add the watercress and parsley to the dressing just before serving, and toss well. Divide the leek fritters between plates and serve alongside the salad.

From lasagne to pies, try more leek recipes here

Vegetarian Lasagna Recipe for kale, ricotta and leek lasagne


Adam Bush Chef Portrait
Adam BushDeputy food editor

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