Gluten-Free Sweet Potato Fritters with Leeks and Kimchi
Even though these gluten-free sweet potato fritters have leeks and kimchi in them, they are pretty easy to adapt to be low FODMAP. Just sub a cup of plain shredded cabbage for the kimchi and leek, and stick with just the green parts of the scallions. But kimchi should be fine in moderation so long as you don’t have a histamine issue and the brand you buy doesn’t have garlic or onion, so feel free to leave it in or use in just the aioli. This recipe was created in partnership with Kean Health.
Servings 2 dozen fritters
Ingredients
- 1 medium sweet potato about ¾ pound, peeled and coarsely grated
- 1 medium leek white and light green parts only thinly sliced
- 4 scallions thinly sliced on the bias, divided
- 1/2 cup finely chopped kimchi liquid drained, divided
- 1 teaspoon toasted sesame oil
- 2 large eggs beaten
- 1/3 cup brown rice or chickpea flour
- 1/2 teaspoon sea salt
- 1/3 cup organic mayonnaise
- Avocado oil for frying
Instructions
- In a large mixing bowl, mix the grated sweet potato, leek, half the scallions, half the kimchi, sesame oil, eggs, flour, and salt until smooth.
- In a small mixing bowl, add the remaining scallions and kimchi, along with the mayonnaise. Taste for seasoning and add more salt as necessary.
- In a large heavy-bottomed skillet (preferably cast iron), heat a thin layer of oil. Add the fritter mixture to the pan in batches, a heaping tablespoon per patty, and fry over medium-high heat until golden on both sides, about 2 minutes per side. Remove the fritters to a paper-towel lined plate and repeat with the remaining batter, adding more oil as necessary (about 4 batches total, depending on the size of your pan). You can keep the early batches warm on a baking sheet in a 400 degree F oven until finished. This can also help get them extra crispy.
- Serve immediately with the kimchi aioli and more scallions for garnish.