Although "the" fritter, or m�cver in Turkish, dish in Turkish cuisine is the zucchini one (here's the recipe), variations are popular as well. Among the different versions of m�cver, leek is the best, if you ask me.
2-3 stalk leeks, washed and trimmed-the end dark green parts
3 eggs
1 cup feta
1/4 cup parsley, chopped finely
1/4 cup mint, chopped finely
3/4 cup flour
salt
black pepper
1/2 cup frying oil (I use olive oil but you can use corn, sun flower, or canola)
-Put the leeks in a food processor or chop them well, very fine
-Mix all the ingredients. If the batter is too runny, add more flour.
-Heat oil in a frying pan on medium heat.
-Drop scoops of batter in hot oil. Make sure they don't touch.
-Fry them on each side until golden brown, 3-4 minutes.
-when done, place fritters on paper towel to drain excessive oil.
-Serve with plain yogurt or garlicy yogurt sauce.
(For garlicy yogurt sauce beat 1 cup of yogurt with 1 clove of minced garlic and a pinch of salt.)
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