Begin by washing and slicing your medium leeks. In a skillet, heat a drizzle of olive oil over low heat and add the leeks. Sauté gently for 5–7 minutes until soft and lightly golden, seasoning with salt.

In a mixing bowl, whisk together your eggs until well combined. Gradually stir in the shredded mozzarella cheese and oat flour until fully incorporated. Season the fritter batter with salt and black pepper.

Once the sautéed leeks have cooled slightly, gently fold them into the egg and cheese mixture, being careful not to overmix.

Heat olive oil in a non-stick skillet over medium heat. Scoop portions of the batter and shape them into patties. Fry for 1-2 minutes per side until golden-brown.

In a separate bowl, combine cottage cheese, sour cream, chopped parsley, and a sprinkle of salt and pepper. Mix until creamy and well-blended.

Serve warm Cheesy Leek Fritters alongside the creamy cottage cheese sauce as an appetizer or side dish.