With just four ingredients and some seasoning, you'll get delicious, pan-fried leek fritters or veggie cakes full of flavor with sweet and tender leeks and a hint of curry powder.
They're also vegan and vegetarian, and incredibly easy to make.
I love leeks, especially when tenderized in olive oil and adequately seasoned. They are one of my favorite seasonal vegetables, and when they come into peak season, I’m always looking for ways to use them, like in my One Skillet Creamy Leeks With Cod Fillets or Avocado Leek Soup.
These savory vegetable cakes combine the mild sweetness of sautéed leeks with the rich texture of chickpea flour, which helps bind everything together while providing a crisp, golden brown exterior when pan-fried.
The addition of curry powder gives a wonderful warmth and depth to these fritters. Enjoy as a snack, side dish, or vegan or vegetarian main dish. Let's make them!
Why You'll Love This Recipe
- Perfect For Any Meal: These veggie cakes make an ideal side dish or a quick main course for lunch or dinner, especially when paired with a hearty salad like my Cucumber Avocado Quinoa Salad.
- Great for Meal Prep: Make a batch and store them for a savory snack or breakfast throughout the week!
- Simple Wholesome Ingredients: Chickpea flour, leeks, and curry powder come together to make savory veggie fritters packed with flavor.
- Gluten-Free and Vegan: A great option for dietary restrictions without sacrificing taste.
- Easy & Adaptable: It's an easy-to-make recipe, and you can play around with different flavors.
Ingredients & Notes
See the recipe card for full information on ingredients and quantities.
- Leeks: They add a lovely, sweet, mild onion flavor. Get enough to make my Healthy Garlic Shrimp With Leeks.
- Olive Oil: You don't need much oil here, just enough to make the leek fritters beautifully golden brown. It adds richness to the fritters without overwhelming the delicate leeks.
- Chickpea Flour: I have made these veggie cakes before with (gluten-free) all-purpose flour, but garbanzo bean flour brings the best out of tender leeks and adds a more savory element. Ground chickpea flour is a tad more filling than regular flour, but the thick batter creates a softer texture.
- Seasoning: I'm keeping it simple with some salt, black pepper, and curry powder that adds warmth and a bit of spice, perfectly complementing the leeks.
- Water: Use room temperature water instead of cold, as cold water immediately creates lumps when mixed with the flour and leek mixture.
How To Make Savory Vegetable Cakes With Leeks
See the full recipe with measurements in the recipe card.
Here's what to do to make these vegetable fritters.
Step One (Picture 1 above) - Make the Batter: In a large mixing bowl, whisk together chickpea flour and room-temperature water until smooth. Stir in salt, pepper, and curry powder.
Step Two (Picture 2 above) - Mix: Stir to combine until smooth and all flour lumps are gone.
Step Three (Picture 3 above) - Sauté The Leeks: Heat olive oil in a large skillet over medium heat. Add the leeks and cook for about 5 minutes until tender—season with salt and pepper to taste.
Step Four (Picture 4 above) - Combine: Transfer the sautéed leeks into the batter and stir well. Add a tablespoon of chickpea flour to thicken the vegetable mixture if necessary.
Step Five (Picture 5 above) - Form the Fritters: In the same large frying pan, coat and heat again some olive oil over medium heat. Drop ¼ cup of the batter per veggie cake into the skillet. Flatten slightly with the back of the spoon, forming small patties.
Step Six (Picture 6 above) - Cook the Fritters: Cook for 3-5 minutes on each side until golden brown and crispy. Repeat with the rest of the batter. Only add more oil if needed. Place fritters on a plate covered with paper towels (optional).
Top Tips
- Consistency of Batter: The batter should be thick but still spoonable. If it’s too thin, add a little more chickpea flour to thicken it up.
- Heat Management: Medium heat is key to getting that golden brown, crispy exterior without burning the leek fritters. Too high a heat will cook them too fast, leaving them raw inside.
- Leftovers: These fritters make for a great next-day breakfast! Simply reheat them in the pan or microwave and enjoy with scrambled eggs (if not vegan) and a Cold Brew Coffee Latte.
Variations & Substitutions
This is such an adaptable recipe that you can easily play around with spices, herbs, or add in different flavors. Here are a few suggestions.
- Add-Ins: Feel free to experiment with different vegetables like zucchini, carrots (especially if you have leftovers from making my Carrot Apple Salad), or sweet potatoes for additional flavor and texture.
- Spices: While curry powder is fantastic, you could also try turmeric, cumin, or smoked paprika for different flavor profiles. Make it a little bit spicier, with ½ teaspoon cayenne pepper or red pepper flakes if preferred.
- Fresh Herbs: Fresh parsley, cilantro, rosemary, or thyme are all options to play with and give these leek fritters a different flavor.
- Add a Citrusy Touch: A tablespoon of lemon juice or lemon zest to the batter can add a refreshing touch.
- Leek Alternatives: Great alternatives are green onions or spring onions. Although a bit stronger in flavor than leeks, they still work great in this recipe.
- Olive Oil: A little olive oil is a great way to fry these fritters while keeping them light and flavorful. It adds richness to the fritters without overwhelming the delicate leeks. But avocado oil is a great alternative.
- Dipping Sauces: These fritters are fantastic with a side of tangy tzatziki, spicy sriracha mayo, or a lemony tahini sauce for a vegan option. Or try my Creamy Anchovy Parsley Spread (made with sour cream) or Cilantro Parsley Chimichurri.
Storage
Place leftover leek fritters in an airtight container and refrigerate for 5 days. You can stack them—no need for layers of parchment paper. Reheat on a warm cooking surface on the stove for a few minutes with a bit of oil. Or drop them in the microwave for a few seconds.
Recipe FAQ's
Yes! You can use all-purpose flour (regular or gluten-free) as a substitute for chickpea flour. However, chickpea flour gives these fritters a lovely flavor and extra crunch.
Add ½ teaspoon of cayenne pepper or smoked paprika to the batter for an extra kick of heat.
I suggest avocado or even coconut oil if you prefer.
Yes, you can. Although I never do. Place the fritters on a baking tray and freeze them in a single layer. Once frozen, transfer to a freezer bag and store for up to 2 months. Reheat in a preheated oven at 350°F (175°C) until crispy.
More Recipes With Leeks To Try Next
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📖 Recipe
Gluten-Free Leek Fritters With Chickpea Flour
Mariska RamondinoEquipment
- 1 Large frying pan or skillet
- 1 Large mixing bowl to combine the fritter ingredients
- 1 whisk for a smooth batter with no lumps
- 1 spatula to flip the fritters gently without breaking them
- 1 Spoon to level the leek fritter batter
Ingredients
To Make the Vegetable Fritters
- 1 pound leeks, thoroughly cleaned and chopped about 500 grams
- 1 ½ cups garbanzo bean flour (a.k.a chickpea flour), plus one tablespoon separated 185 grams + 8 grams
- 1 ⅓ cups water at room-temperature 325 ml
- 1 teaspoon salt
- ⅛ teaspoon black pepper
- 1 teaspoon curry powder or turmeric powder
- 4 tablespoons olive oil divided
- More salt and Pepper to taste
Instructions
- Trim off and discard the root ends and any dried or browned parts of the leek greens. Cut the leeks lengthwise in half and then slice them crosswise into bite-sized pieces; set aside.1 pound leeks, thoroughly cleaned and chopped
- In a separate bowl, mix the flour with water. It's best to use a whisk to dissolve any small lumps of flour.1 ½ cups garbanzo bean flour (a.k.a chickpea flour), plus one tablespoon separated, 1 ⅓ cups water at room-temperature
- Stir in the salt, black pepper, curry, or turmeric powder.1 teaspoon salt, ⅛ teaspoon black pepper, 1 teaspoon curry powder
- Ensure the seasoning is well combined with the batter; set aside.
- Coat the bottom of a large skillet with two tablespoons of olive oil and heat over medium heat. Stir in the leeks—cook and stir for 5 minutes, or until tender—season to taste with salt and pepper.4 tablespoons olive oil, More salt and Pepper to taste
- Transfer the sautéed leeks into the reserved batter and stir until everything is well combined.
- Add one tablespoon of chickpea flour to the mix to thicken the batter.
- Coat the same skillet over medium heat with one to two tablespoons of olive oil—either swirl the pan or use a spatula to divide the oil to coat the bottom of the pan.
- When olive oil is shimmering, drop ¼ cup of the veggie cake batter at a time and flatten slightly with the backside of a spoon to form a pattie. Leave enough space in between the veggie cake patties, and try not to crowd the pan.
- Cook first for 3 to 5 minutes on one side. Ensure that they have a solid bottom and are sufficiently browned on one side before you turn them around.
- Then cook for another 3 to 5 minutes on the other side until golden brown with a crispy exterior. Transfer the leek fritters to a plate.
- Repeat until all batter has been used—only add more oil if needed. Enjoy!
Notes
- Leftovers: If you have leftovers the next day, these vegetable fritters will tease you when you open the fridge in the morning. Reheat them in the pan or microwave for a few seconds to make a quick breakfast. Better yet, pair them with scrambled eggs or a fried egg (if not vegan).
- Consistency of Batter: The batter should be thick but still spoonable. If it’s too thin, add more chickpea flour to thicken it up.
- Heat Management: Medium heat is key to getting that golden brown, crispy exterior without burning the leek fritters. Too high a heat will cook them too fast, leaving them raw inside.
- Storage: Place leftover leek fritters in an airtight container and refrigerate for up to 5 days. You can stack them; there is no need for layers of parchment paper. Reheat on a warm cooking surface on the stove for a few minutes with a bit of oil, or drop them in the microwave for a few seconds.
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Nutrition (% Daily value)
Disclaimer: This nutritional data is calculated using third party tools and is only intended as a reference.
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