Warmer weather and longer evenings call for a feast of fritters. These yummy kumara, carrot and zucchini numbers are just the ticket for using up the last of the winter root veggies and getting started on seasonal specials. Pair with bacon and/or avocado and a dollop of sour cream and enjoy the balance of salt, spice and cool freshness.
What you need
1 large or 2 medium kumara
I large or 2 medium carrots
2 zucchinis
I chopped onion
1 crushed garlic clove
½ cup flour
1 teaspoon each of smoked paprika and dried oregano
1 cup grated cheese
⅓ cup fresh parsley
3 tablespoons fresh dill if you have it
2 tablespoons fresh chives if you have them
3 eggs
1 teaspoon salt and a few grinds of pepper
Bacon and avocado if desired.
Sour cream and any other toppings your family enjoys.
What to do
- Heat the oven to 160ºC, with a wire rack ready on a tray.
- Grate the kumara, carrots and zucchini and press in a tea towel laid in a colander to remove excess moisture.
- Place drained veggies in a bowl. Add the rest of the ingredients and mix well.
- Fry the fritters in spoonful’s on an oiled pan. Turn them over after a couple of minutes, pressing down with the back of a spatula or wooden spoon to flatten them.
- Place in the oven as you cook to keep them warm and crispy.
- Cook your bacon if desired and arrange on plates with a side of sliced avocado. Place your fritters and add a spoonful of sour cream, sauce or lemon wedges – and enjoy!
