Carrot, Zucchini, and Leek Fritters

carrot zucchini and leek fritters
Photo: Lennart Weibull
Prep Time:
30 mins
Total Time:
45 mins

In this fanciful riff on traditional potato latkes, bundles made of carrots, zucchini, and leeks are bound together with potato starch and fried to crispy perfection. Compliment their crunchy texture by serving them with a couple of easy dipping sauces like Zesty Tomato and Curried-Sour-Cream.


  • 2 medium zucchini (10 ounces), coarsely grated or finely julienned (2 ¾ cups)

  • Kosher salt (we use Diamond Crystal) and freshly ground pepper

  • 1 teaspoon vegetable oil, such as safflower, plus more for frying

  • 1 large leek, white and light-green parts only, halved lengthwise, thinly sliced crosswise, and thoroughly washed and drained (1 ¼ cups)

  • 2 medium carrots (6 ounces), peeled and coarsely grated or finely julienned (½ cup)

  • ½ cup potato starch

  • 1 large egg, beaten

  • Flaky sea salt, such as Jacobsen

  • Zesty Tomato and Curried-Sour-Cream Dipping Sauces, for serving


  1. In a colander, toss zucchini with 1/2 teaspoon kosher salt. Let drain 10 minutes, then squeeze dry. Transfer to a large bowl. Heat oil over medium in a medium heavy-bottomed skillet, such as cast iron. Add leek and cook, stirring occasionally, until tender but no color has developed, about 5 minutes. Transfer to bowl with zucchini and let cool completely. Stir in carrots, potato starch,1 teaspoon kosher salt, and 1/4 teaspoon pepper to combine, then fold in egg.

  2. Pour a scant 1/2 inch oil into skillet. Heat over medium until oil shimmers and bubbles form instantly around a breadcrumb dropped in (350°F on a deep-fry thermometer). Working in batches, form mixture into golf-ball-size rounds; carefully drop into oil and flatten slightly.

  3. Fry, flipping once and adjusting heat as needed to maintain a level temperature, until crisp and golden brown, about 5 minutes. Drain on a wire rack set over a rimmed baking sheet, then sprinkle with flaky salt; keep warm in a preheated 200°F oven while frying the rest. Serve warm, with dipping sauces.

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