Zucchini and Sweet Potato Fritters
As we're heading into the season of holiday parties and family gatherings I love finding delicious recipes that I can take! This is a yummy dish to take for people to munch on before the main dish, but quite honestly it's good for any occasion! The sauce with this is a nice touch too. 

This recipe feeds at least 16 people! 

Prep Time 
30 minutes
Cook Time 
15 minutes
Total Time 
45 minutes

Ingredients

For the Fritters
  • 2 – 3 tbsp olive oil or coconut oil (for cooking the fritters)
  • 2 medium organic zucchinis, grated (approx. 3 cups)
  • 1 medium organic  sweet potato, peeled and grated (approx. 1½ cups)
  • 1 small organic red onion finely chopped
  • 3 organic spring onions, finely chopped (reserve 1 for serving)
  • 1 organic garlic clove, finely chopped (optional)
  • 1 egg from the farmers market or organic free range, beaten or 1 chia egg (see chia info)
  • 2 tbsp gluten-free flour 
  • 2 tbsp arrowroot
  • 1 tsp sea salt and freshly ground pepper (to taste)
  • 2 drops black pepper essential oil (to taste)
  • 4 drops lemon essential oil (to taste)

For the Lemon Herb Sauce
  • ¾ cup vegan or homemade mayonnaise, non-dairy unsweetened coconut yogurt or non-dairy sour cream 
  • ½ cup finely chopped herbs (choose from basil, parsley, coriander, dill and/or mint)
  • 1 spring onion finely chopped
  • 2 tbsp fresh lemon juice (to taste)
  • 1 tbsp maple syrup or honey (optional, to taste)
  • 4 drops lemon oil (to taste)
  • 1 drop black pepper oil (to taste)
  • ½ tsp sea salt and freshly ground black pepper (to taste)
  • pinch of turmeric powder (optional, to taste)

Instructions 

To make the Lemon Herb Sauce:
  1. Place all the sauce ingredients in a blender and blend until combined. 
  2. Taste the sauce and add more sea salt, pepper, lemon oil and/or maple syrup to your taste. 
  3. Chill until ready to serve.

To make the fritters: 
  1. In a large bowl, mix all the ingredients together by hand except the cooking oil. Take a little of the fritter batter in the palm of your hand and press together to see if you are happy with the consistency.
  2. Heat a large stainless steal or cast iron frying pan on medium-high heat and add approx. 1 tbsp of the cooking oil and let it heat for approx. 15 – 20 seconds.
  3. Using a tablespoon, scoop a heaping spoonful of the fritter mixture and place it in the pan and gently press down to form a patty and repeat. Add more oil for each new batch you cook and watch the temperature as you may need to reduce it a little.
  4. Cook for approx. 2 – 3 minutes until golden and then gently turn them over using a spatula and continue cooking 2 – 3 minutes until golden brown. You may need to reduce the heat a little and be careful not to burn.
  5. Place the cooked fritters on a wire rack, a plate or baking tray lined with paper towels to remove any excess oil and gently cover with baking paper to keep warm while you cook the rest of the fritters.
  6. Serve the fritters on a platter or individual plates topped with a little Lemon Herb Sauce and serve the rest of the sauce in a little bowl on the table. You can sprinkle the fritters with chopped herbs and spring onions before serving for presentation.

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Meet Leah Negrin

 
I am a bold, beautiful, sometimes timid, usually happy, essential oil, nutrition junkie. Although at 39 I feel as if I've had several careers over a lifetime (or at least sometimes when I look back at my resume that is what shines through). I've been a paralegal, an office manager, an administrative assistant, worked in commercial lending and have finally landed on nutrition.

My journey to nutrition started many years ago when my sister was diagnosed with celiac disease and food had to change for the family. From there, along my own health journey I’ve helped people not only figure out what to eat but how to do it so that it can work for them sustainably. For almost seven years I’ve been counseling people on their nutrition and weight loss journeys. 

Finally getting some sunshine in Southern California *Photo credit  Brittany Hassett 

I am knowledgeable about what purpose food serves your body and I focus on finding sustainable options when it comes to food; this also led to my love of essential oils. I had the opportunity to attend a workshop where a registered dietitian spoke about using essential oils in her practice to help her patients. I was floored. I knew that #plantsheal but I didn't realize that others in the 'conventional' medical community thought that as well!! Learning that it was possible to incorporate these magical little bottles gave me a huge sense of hope.


Alina, myself and Caitlin (oily bffs) *Photo credit Anne Negrin

 
As I learned more about these oils I was diagnosed with increased intestinal permeability or as many of us know it, leaky gut. Leaky gut has been around for quite awhile but many of us are just learning what this is or why this is even more common these days than ever before. Many issues can be related to leaky gut including autoimmune diseases. Receiving this diagnosis just led me down a path further to learn about nutrition and how to best serve my body and take care of myself.


Enjoying a vegan ice cream cone in Budapest! *Photo credit to Michelle Owen 

Since birthing our sweet baby boy at home earlier this year I’ve been incredibly passionate about helping other women too who are pregnant and new mothers with their nutrition. Eating healthy for your pregnant body and your postpartum self is a game changer for both mother and baby.

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