zucchini-sweet-potato-leek-fritters-featureZucchinis 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, sweet potato and leek fritters
Serves 4
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
Amount Per Serving
Calories 355
Calories from Fat 205
% Daily Value *
Total Fat 23g
Saturated Fat 3g
Trans Fat 0g
Polyunsaturated Fat 14g
Monounsaturated Fat 5g
Cholesterol 47mg
Sodium 853mg
Total Carbohydrates 31g
Dietary Fiber 5g
Sugars 8g
Protein 7g
Vitamin A
Vitamin C
* 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.
  1. You can prepare up to 30 minutes in advance of serving. Keep them warm in a 2000F (950C) oven.
DiepLicious https://dieplicious.com/

Tina Diep

I LOVE FOOD and better yet I LOVE TO COOK.

I can thank my Vietnamese roots. Vietnamese people use a great amount of time cooking and eating, traits which they have learned from their families. Everyone seems to know how to cook, and they are adept at picking fresh and quality foods from the market. Food is a priority in Vietnam – if you eat well, you live well.

I was born in Denmark, and in my mind I am a true Dane. Danish people cook a lot as well, but they prefer to spend less time in the kitchen and more time at the table. I consider myself Vietnamese from a culinary standpoint and Danish from a cultural standpoint (and I live in New York, which is a Mecca for foodies).

My mum is a great cook, she taught me how to chop vegetables and how to just randomly throw things together and somehow get an awesome meal. She makes cooking seem like art, and she is my inspiration for DiepLicious cooking.

My husband loves food as well and he has a great appetite. Cooking for him is a real joy. He has a great interest in everything that concerns health, and loves to point out specific foods and why they are good for you to eat. I will share his knowledge with you. He makes my cooking more challenging, but also a lot healthier.

I offer you one Golden Rule: to enjoy food fully, always taste the food even if you don’t like it. For me it takes a couple of tries to get to know the real flavor.


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