Adapted from Deb’s cookbook, which you should order!

I wanted to make this recipe Primal. So I did change a few things and those things are annotated if that’s what you’re wanting to do! To begin with, I am not a huge Fritter Fan. Most things that resemble breakfast for me are not that appealing. Andrew, however loves breakfast. So I must do my best. 😉 I do, however, love Leeks. They are, too be perfectly corny and arty, really interesting to look at and really beautiful. So it’s a win for me from an art perspective.

3 Leeks
1/2 teaspoon of table salt
2 scallions, thinly sliced
1/2 cup all-purpose flour*
1 teaspoon baking powder*
Freshly ground black pepper
A bit of Cayenne pepper if you like a little kick
1 large egg
Olive Oil, for frying

Garlic Lemon Sauce

1/2 cup (120g) Sour Cream*
1 Tbs fresh lemon juice
A bit of lemon zest
1 small garlic clove, minced

Primal substitutes

*I used Almond flour. Keep in mind that almond flour is incredibly more fine in texture than all-purpose flour, so use a bit more. I added about an 1/8 of a cup to help hold the fritters together. It’s quite delicate and you want the composition to hold so that they are easy to flip in the pan and stay together while eating.

*I didn’t have baking powder. So I made a substitute. You can use baking soda and cream of tatar in it’s place together. You can find out how HERE.

*I used plain Greek yogurt. Yogurt is naturally thinner than sour cream, hence the word ‘sauce’ versus ‘cream’. It is equally delicious and I couldn’t stop eating it!

Preheat your over to 250 degrees (121 degrees Celsius).

Lets make the batter!
Clean and trim the leeks leaving the which and light green parts. Slice them in half lengthwise. Then cut crosswise into small sections. Bring a pot of water to boil and cook the leeks for 3-4min until soft, but not limp.

Then wring them out on a cheesecloth (or towel) to get rid of excess moisture.

Put the Leeks in a mixing bowl and add the scallions!

Prep a bowl of your dry ingredients. Flour, salt, baking soda, ground pepper, and cayenne pepper (should you like).

Add your dry ingredients to your leeks and scallions. Then add your egg and mix until all is evenly coated.

Cook your batter!

Place a baking sheet covered in foil inside your oven. Cover a plate in paper towels to allow the excess oil to be released from your fritters as they are done! I used a kitchen cloth because I don’t use paper towels; wasteful.

Heat your heavy skillet (cast iron is amazing here!) with some olive oil, 2 or so tablespoons. If you’re doing Zone, this is a lot of fat for your daily intake, so keep your macros in mind!

Spoon a few fritters into the pan, but don’t crowd them. Press them a bit to flatten them out a tad. Cook on each side for about 3 minutes depending on your temperature. I had to adjust a bit, as I am still getting used to an electric stove top.

Drain them on your towel. Then place them in the pan in the oven to keep them warm as you cook the rest of the fritters. They do stay crispy!


Just whisk together your sour cream (Yogurt), minced garlic and lemon and use as much as you like! I love lemon, so I used a bit more than most probably would. I squeezed half a lemon in mine. But I have a sour addiction!

I didn’t want to stop Skyping with Andrew because I knew I wouldn’t talk to him for over a week, so I ended up finishing all of this around 1030pm. But with the windows open, music playing (maybe a little dancing) it was a blast to cook! I highly recommend the dancing part. 😉

 Finally, you can freeze these babies for a few months or keep them in the fridge for about a week! To reheat, just turn your oven to 325 degrees (165 Celsius) and heat until crisp. This was a super easy recipe! And I had fritters for days!

In fact, the following morning I reheated two fritters, and topped them with a poached egg… DONE!

It was delicious and nutritious.