Gluten-Free Sweet Potato-Leek Fritters for Gut Health

A gut friendly recipe for your holiday party

Gluten-Free Sweet Potato-Leek Fritters with Kimchi Aioli

Written by Phoebe Lapine
3 min

Gluten-Free Sweet Potato- Leek Fritters with Kimchi Aioli

By Phoebe Lapine


The holiday season is always a tricky time to balance health and hedonism. But it’s entirely possible to cater to both your family and your gut, especially with delicious gluten-free apps like these sweet potato leek fritters. They are essentially Korean-influenced latkes, with spicy, tangy fermented kimchi playing a role in both the veggie batter and the aioli. Cooking the kimchi does negate some of the probiotic benefits, but you get them in full force in the condiment on top. Sweet potatoes are rich in antioxidants and fiber, while the leek and scallions—members of the allium family—contain lots of prebiotic fibers that your gut loves. The kimchi has both probiotics and prebiotics—what we call a symbiotic in the supplement aisle. In addition to choosing high-quality organic ingredients, we also want to always use them correctly. Even though we are pan-frying in this recipe, I chose avocado oil because it’s a healthy fat and, more importantly, has a high burning temperature. For the flour, I love using chickpea or brown rice flour, but you can substitute whatever gluten-free option you have on hand. To make the fritters in advance or give them an extra crispy finish, simply reheat on a baking sheet in a 400 degree oven until sizzling, about 10 minutes.


Prep time: 15 minutes Cook time: 10 minutes Total time: 25 minutes
Servings: 2 dozen fitters


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



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.



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