Waitrose and Partners
Leek, courgette & sweetcorn fritters with rose harissa pesto

Leek, courgette & sweetcorn fritters with rose harissa pesto

4 out of 5 stars(1) Rate this recipe
  • Makes9
  • CourseStarter
  • Prepare15 mins
  • Cook12 mins
  • Total time27 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.


  • 1 small leek, finely sliced (approx 125g)
  • 15g butter
  • 1 British Blacktail Medium Free Range Egg
  • 1 tbsp olive oil
  • ½ tsp baking powder
  • 100g gram flour
  • 100g drained sweetcorn from a can
  • 1 tbsp finely chopped chives
  • 1 medium courgette (approx 225g), grated
  • a splash of milk, if needed
  • Oil, for frying (olive, sunflower, vegetable, or rapeseed)

To serve

  • Belazu Rose Harissa Pesto
  • Fresh dill, chives, mint, or parsley, to garnish
  • Crumbled feta, poached eggs, seared halloumi, roast tomatoes, rocket (optional)


  1. Start by washing the sliced leek in warm water, then drain well. Put the leek and the butter in a large frying pan over a medium heat and soften for 2 minutes. Remove to a plate. Wipe out the pan with some kitchen paper.

  2. In a large mixing bowl combine the egg, olive oil, baking powder, gram flour, sweetcorn, chives, grated courgette and the softened leek. Mix well, then season. The moisture from the courgette and leeks, along with the egg, should provide enough liquid to bind the mixture, but if it is still stiff, add a splash of milk. You want it to be loose enough to drop easily from a spoon.

  3. Pour in enough oil to cover the base of the frying pan and place over a medium heat. Spoon a heaped tablespoon of mixture into the hot oil and, if necessary, gently flatten out the mound slightly so the fritter is approximately 1cm thick. Cook for 2-3 minutes on each side until golden. If the fritters are browning too quickly, turn the heat down.

  4. As the fritters are ready, place on kitchen paper to absorb any excess oil and sprinkle with a little sea salt. Keep warm. Repeat until you have used up all the mixture. Serve the fritters with a spoonful of rose harissa pesto on the side, a few fresh herbs and, if you like, any of the optional serving suggestions.


Typical values per item when made using specific products in recipe


487kJ/ 117kcals



Saturated Fat












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4 out of 5 stars1 rating