ZUCCHINI, SWEET POTATO & LEEK FRITTERS

On August 13, 2013 by Tina Diep

zucchini sweet potato leek fritters feature1 ZUCCHINI, SWEET POTATO & LEEK FRITTERSZucchinis are in season right now and will be for another month. Celebrate the zucchini season by making delicious fritters. I added sweet potato in the mix, as they are healthier than white potatoes and they add an amazing sweet touch to the fritters. These are super easy to make – just remember that the secret is to squeeze as much of the liquid out of the vegetable as you can before cooking.

zucchini fritters FG 1024x1024 ZUCCHINI, SWEET POTATO & LEEK FRITTERS
Zucchini, sweet potato and leek fritters
zucchini fritters FG 1024x1024 ZUCCHINI, SWEET POTATO & LEEK FRITTERS
Serves 4
Print
355 calories
31 g
47 g
23 g
7 g
3 g
319 g
853 g
8 g
0 g
19 g
Nutrition Facts
Serving Size
319g
Servings
4
Amount Per Serving
Calories 355
Calories from Fat 205
% Daily Value *
Total Fat 23g
36%
Saturated Fat 3g
15%
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 5g
Cholesterol 47mg
16%
Sodium 853mg
36%
Total Carbohydrates 31g
10%
Dietary Fiber 5g
21%
Sugars 8g
Protein 7g
Vitamin A
179%
Vitamin C
59%
Calcium
14%
Iron
17%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Soy dipping sauce
  1. • 2 tablespoons soy sauce
  2. • 2 tablespoons vinegar
  3. • A pinch of crushed chili flakes
  4. • A pinch of sesame seeds
Fritter ingredients
  1. • 1 ½ pounds (700 grams) grated zucchini
  2. • ½ pound (250 grams) grated sweet potatoes (yams)
  3. • ½ teaspoon salt
  4. • ¼ pound (100 grams) chopped leeks
  5. • 2 tablespoons sesame seeds
  6. • 1 large egg
  7. • ¼ cup of all-purpose flour
  8. • 1 tablespoon cornstarch
  9. • Salt and pepper to taste
  10. • 1/3 cup of sunflower oil
Soy dipping sauce directions
  1. Mix soy sauce and vinegar and add a pinch of crushed chili flakes and sesame seeds.
Fritter directions
  1. 1. Place the grated zucchini and sweet potato in a colander and toss with ½ teaspoon salt.
  2. 2. Let the vegetable mix stand for at least 10 minutes, and then squeeze all the liquid out of the vegetables. You can do this either by wrapping the vegetables in the middle of a clean and dry towel and wringing the liquid out by twisting the towel in opposite directions from each end (envision the wrapper on a hard candy), or you can spin it in a salad spinner until you can’t get more liquid out and finish by squeezing with your hands. The more liquid you squeeze out, the crispier your fritters will turn out.
  3. 3. Mix in the leeks, sesame seeds, egg, flour and cornstarch, and season with salt and pepper.
  4. 4. Preheat oil in a skillet over medium-high heat. Use your hands to shape patties using about ¼ cup of the fritter mix for each, and carefully add them to the hot skillet. Cook until golden and crisp, about 3 minutes on each side. Transfer the fritters to a towel lined plate. Season with salt and pepper and serve with soy dipping sauce.
Notes
  1. You can prepare up to 30 minutes in advance of serving. Keep them warm in a 2000F (950C) oven.
beta
calories
355
fat
23g
protein
7g
carbs
31g
more
DiepLicious http://dieplicious.com/

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