When looking for lunch box ideas, consider making fritters. They are normally easy to make, and typically freeze well. I normally make a batch of some type of fritters once a week to pack for lunch. After skimming through The 52 Food Challenge Cookbook, I got inspired to make a vegetarian fritter using sweet potato, leek, and zucchini. These fritters can be pan fried or baked depending on your personal preference.
Here my fritters are served up for lunch in my Three-In-One ECOLunchbox. I opted to use light soy sauce as a dip for my fritters, but you can use whatever you like.
I ate my fritters at room temperature, but they can also be microwaved for a few seconds if you want them warmed up.
For my daughter’s lunch, I packed her fritters in our new Lunchbots CINCO lunch box.
Here is how you make these fritters
Sweet Potato, Leek, & Zucchini Fritters
1/2 cup shredded raw sweet potato
1 cup shredded fresh zucchini
1/4 cup thinly sliced fresh leeks
1/8 cup rice flour
1-2 tsp sesame seeds
1 tbsp all purpose flour
1 egg (whisked)
1. In a bowl add zucchini and sweet potato. Sprinkle with a little salt and set aside for 5-10min.
2. On a clean dish towel, add the zucchini and sweet potato, and squeeze out the excess water. You want sweet potato/zucchini to be moist, but not wet.
3. Return mix back into bowl, and add leeks, rice flour, sesame seeds, all purpose flour, salt/pepper, and 1/2 of the whisked egg.
4. Mix well to make sure everything is well incorporated.
5. Form mix into about 4 patties.
6. Add some cooking oil to a sauté pan and place on medium heat. Once oil is hot, add fritters. Brown on both sides until fritters are done. Once done serve with your favorite dipping sauce. I eat mine with a little soy sauce. You can also bake the fritters if you don’t want to pan fry.