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June 29, 2022
By: TA Editorial Team

This Green Banana Leek Fritters with Coconut Yogurt Tahini Sauce recipe originally appeared in the Spring 2022 issue of Tracy Anderson Magazine, available now for digital download and print orders.

In The Reinvention Issue of Tracy Anderson Magazine, we have 46 original recipes to reset old habits and reframe healthy eating as a rejuvenative practice and exciting way of life. In collaboration with Chef Alexander Browne and Director of Higher Nutrition Sandra Rojo, Tracy curated this collection with total-body wellness as her guiding light. Each recipe was designed with specialized flavor and nutrient profiles, carefully crafted to elevate the palate and nourish the whole body.

For this week’s recipe, we are making Green Banana Leek Fritters With Coconut Yogurt Tahini Sauce. These prebiotic fritters are beautifully-spiced crispy delights, perfect for dipping in the refreshing yogurt sauce. The savory taste of the leeks pair wonderfully with the coconut, creating an interesting burst of flavor (and tons of gut-boosting nutrients).

Here’s the breakdown on these Green Banana Leek Fritters with Coconut Yogurt Tahini Sauce:

  • They’re 100% plant-based and gluten-free.
  • They’re simple to make and easy to serve–perfect for a big group.
  • They’re designed to support the balance of your microbiome.

Can Our Bodies Physically Resist Sugar?

We all know it’s a good thing to be mindful of your sugar intake, but did you know that certain foods can actually resist being broken down into sugar, and instead ferment into healthy gut bacteria in the small intestine. Our Functional Nutritionist, Olivia Peláez, MS, FMCHC, explains that the green banana flour in these fritters are actually resistant starches, which resist being broken down into sugar. Instead, these starches serve as food for the healthy bacteria. As a result, the healthy bacteria produce a short-chain fatty acid known as butyrate. Butyrate helps to keep the cells that line the colon healthy, even protecting them from cancer.

Packed With Prebiotics

These prebiotic-rich fritters are a delicious way to support the good bacteria in our gut and promote a healthy gut microbiome. Bananas and leeks are especially heavy in prebiotics. The resistant starch of the unripe bananas has prebiotic effects, while the inulin abundant in leeks promotes healthy gut bacteria.

Keep reading for the full recipe and enjoy the entire collection of healthy recipes in the latest issue of Tracy Anderson Magazine, available now in digital and for print orders.

Green Banana Leek Fritters With Coconut Yogurt Tahini Sauce

Green Banana Leek Fritters With Coconut Yogurt Tahini Sauce

Serves 4 to 6


For the fritters:

  • 4 leeks, white parts sliced
  • 1⁄4 cup olive oil
  • 1⁄2 cup parsley
  • 1 tsp coconut sugar
  • 1 tsp coriander
  • 1 tsp cumin
  • 1⁄4 tsp turmeric
  • 1⁄2 tsp cinnamon
  • 1⁄2 tsp salt
  • 1 egg white
  • 5 shallots, thinly sliced
  • 1 jalapeño, finely diced with seeds removed
  • 3⁄4 cup green banana flour
  • 1 1⁄2 Tbsp baking powder
  • 1 egg
  • 2⁄3 cup oat milk
  • 4 1⁄2 Tbsp coconut oil

For the sauce:

  • 2 Tbsp tahini
  • 1⁄4 hot water
  • 1 cup cilantro
  • 1 garlic clove
  • 1⁄2 coconut yogurt or vegan mayonnaise
  • 2 Tbsp lime juice
  • 1⁄4 cup olive oil
  • 1⁄2 Tbsp honey
  • Salt


  1. For the fritters:
    Sauté leeks on medium heat in a large pan with 2 Tbsp of olive oil. Cook for 15 minutes.
  2. Transfer to a bowl and add chili, parsley, sugar, spices, and salt. Let cool.
  3. Whisk the egg white to form soft peaks and fold into vegetables.
  4. In another bowl, mix together the flour, baking powder, egg, oat milk, and coconut oil. Once mixed, add to the bowl of vegetables.
  5. Heat 2 Tbsp of olive oil in a large pan over medium heat.
  6. Spoon 1⁄4 cup of batter at a time into the pan, you can make a few at a time depending on the size of your pan, making sure they don’t touch each other.
  7. Cook for 2-3 minutes on each side. Continue to cook the rest of your batter in the same way.
  8. Serve warm with sauce and pickled onions.

For the sauce:

  1. Whisk the tahini and hot water together in a bowl until smooth.
  2. Add the rest of the ingredients together until incorporated. Season with salt to taste.

the reinvention issue

For more recipes, pick up the latest issue of Tracy Anderson Magazine, available on