Kumara Fritters

Makes 12 large fritters 600g kumara, peeled, grated

300g carrots, peeled, grated

4-6 spring onions, finely sliced

2 tsps ground coriander

3 tsps mild curry powder

¼ cup chopped parsley

100g potato starch or cornflour

3 eggs, lightly beaten

Vegetable oil, for shallow frying

½ cup Greek yoghurt, sour cream or cream aioli,

to serve

Fresh herbs, 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. DID YOU KNOW?

Kumara has been grown in NZ since the Māori introduced it more than 1000 years ago. Today, many varieties are grown. Skin colour ranges from beige, gold, orange and brown through to red and purple. Flesh colours also vary – those with paler yellow flesh tend to be moister and less sweet than those with darker pink, orange or red flesh.