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Kumara Fritters

Kumara Fritters

These tasty fritters are sure to steal the show.

Kumara Fritters


Makes 12 large fritters


600g kumara, peeled, grated

300g carrots, peeled, grated

4-6 spring onions, finely sliced

2 teaspoons ground coriander

3 teaspoons mild curry powder

1 teaspoon salt

¼ cup chopped parsley

100g potato starch or cornflour

3 eggs, lightly beaten

vegetable oil, for shallow frying

½ cup Greek-style yoghurt, to serve


Combine grated kumara and carrot in a colander, squeeze out as much liquid as possible, then transfer to a bowl. Add spring onion, coriander, curry powder, potato starch or cornflour and egg, season to taste. Mix well.

Heat a thin layer of oil in a large non-stick frying pan on a medium to high heat. Drop spoonfuls of the fritter mix in the oil, 2-3 at a time, depending on size of frying pan. Fry for 5 minutes until golden brown one side, then flip and cook for a further 4-5 minutes until golden brown.

Transfer fritters to an oven tray and keep warm at 150°C for 10 minutes while cooking the remaining of the mixture.  Serve immediately with Greek yoghurt, sour cream or cream aioli and plenty of fresh herbs.

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