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Time: 1 hr 

Serves: 6 

Fritters are the perfect way to use up those bits of vegetable you haven’t got round to, and always make a tasty lunch. This recipe makes the BEST crispy crunchy kūmara fritters that are perfect on their own or as a side dish! Depending on the size of your veg, this recipe can produce an immense amount of food. Cook as many as you need and store the mix in the fridge to cook up later in the week. Enjoy!

Ingredients 

• 2 large carrots (grated) 
• 2 medium kūmara (grated) 
• 1 medium red onion (thinly sliced) (I mean THIN-thin! We are talking wafer thin slices, as tiny as you can get it!)
• 4 Tbsp corn flour 
• 1 Tbsp chopped parsley (optional)
• ¼ tsp ground coriander 
• ¼ tsp ground paprika
• Salt 
• Pepper
• 3 eggs
• Oil for cooking

Method

1. Take your grated carrot and kūmara and squeeze out the liquid. Using a tea towel, place a handful of the grated kūmara-carrot into the middle and gather the vegetables up to squeeze out the liquid. Once you have got as much liquid out as you can, place the squeezed kūmara-carrot into a large bowl. Repeat as many times as you need to have squeezed the whole amount.
2. To the vegetable bowl, add your finely sliced red onion, corn flour, parsley, coriander, paprika and a decent pinch of salt, plus plenty of pepper. 
3. Beat your eggs together and then pour into the bowl with grated vegetables and herby spice mix. Mix carefully until the egg and dry ingredients are combined throughout the mix. It won’t really look like a batter, more a bowl full of grated vegetables but this is what you are looking for to make a crispy fritter.
4. Heat a large fry pan (or two if you have them) over medium heat with a bit of oil in the bottom.
5. Once the pan is hot, add a heaped tablespoon of the grated vegetable mixture to the pan, spreading it out slightly to make a fritter shape.
6. Cook for approx. 8 mins on one side without touching it. Once crisp and holding together, flip to the other side carefully using a spatula. Cook for a further 5 mins or until cooked through and golden.
7. Once cooked, place the fritters to the side and continue cooking in batches, adding more oil to the pan as required.

Serve on their own with a yoghurt or mayonnaise dip situation, or for dinner as a side to your protein of choice!