Vegetables Sweet Potato Fritters with Lemon-Tahini Sauce Be the first to rate & review! The barely-there binder in the batter makes for incredibly lacy, crispy fritters. Be sure to cook them gently over medium heat so they cook through and crisp up without burning. By Kelsey Jane Youngman Kelsey Jane Youngman Kelsey Jane Youngman is a New York–based cook, baker, writer, and editor for Food & Wine with over 7 years of experience in food media. Kelsey has developed recipes, worked in culinary production, starred in cooking videos, and baked cookies for Cookie Monster.Expertise: recipe development, cooking, baking, food styling.Experience: Kelsey Jane Youngman has spent her life in kitchens, and began her professional training at the San Francisco Cooking School before moving to New York City to attend the Natural Gourmet Institute. She completed an externship in the Good Housekeeping test kitchen and cooked on the line at several city restaurants before joining Food & Wine's test kitchen editorial team. There, Kelsey has managed the kitchens, tested and developed recipes, written feature stories, worked as a culinary producer on multiple video series, and starred in her own series, "The Best Way," as well as several episodes of "F&W Cooks." Food & Wine's Editorial Guidelines Updated on September 1, 2019 Print Rate It Share Share Tweet Pin Email Photo: Victor Protasio Active Time: 55 mins Total Time: 1 hrs 5 mins Yield: 4 Ingredients 3/4 cup plain whole-milk Greek yogurt 2 tablespoons tahini 2 tablespoons fresh lemon juice 1 garlic clove, finely grated 1/2 teaspoon black pepper 2 1/2 teaspoons kosher salt, divided, plus more 1 pound sweet potatoes, peeled and coarsely shredded on a box grater 1 pound turnips or Yukon Gold potatoes, peeled and coarsely shredded on a box grater 1 1/2 tablespoons extra-virgin olive oil 2 medium leeks, thinly sliced 2 large eggs, beaten 1/4 cup all-purpose flour 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger Vegetable oil, for frying Baby kale, for serving Directions Whisk together yogurt, tahini, lemon juice, garlic, pepper, and 1/2 teaspoon salt in a small bowl. Set aside. Place a colander over a large bowl; add sweet potatoes, turnips, and remaining 2 teaspoons salt; toss to combine. Let mixture stand 10 minutes. Transfer mixture to a clean kitchen towel; gather up edges, and squeeze out excess liquid. Transfer sweet potato mixture to a medium bowl. Heat olive oil in a large cast-iron skillet over medium. Add leeks and a pinch of salt, and cook, stirring occasionally, until leeks are soft and starting to brown, about 5 minutes. Remove from heat. Add cooked leeks, eggs, flour, cumin, turmeric, and ginger to sweet potato mixture, and stir until thoroughly combined. Wipe out skillet, and add a 1/8-inch layer of vegetable oil. Heat over medium until shimmering. Working in batches, spoon 2 tablespoons of batter for each fritter into skillet about 2 inches apart, and flatten slightly with a spatula. Cook until golden and crisp, 2 to 3 minutes per side. Transfer fritters to paper towels to drain; sprinkle with salt to taste. Add more oil to skillet between batches as needed. Serve with lemon-tahini sauce and kale. Rate it Print