Kūmara and corn fritters
- Serves 4
- Prep time: 10 mins + 5 mins resting time | Cooking time: 15 mins
Crispy, golden kūmara and corn fritters spiced with cumin and garlic, finished with fresh spring onion and served warm with sour cream and sweet chilli sauce.
Ingredients
- 2 (about 400g each) orange kūmara, peeled
- 410g can whole kernel corn, drained
- 2 spring onions, thinly sliced
- 2 eggs, lightly beaten
- ¾ cup (110g) self-raising flour
- 1 tsp ground cumin
- 1 tsp garlic powder
- 2-3 tbsp olive oil
- Sour cream, to serve
- Sweet chilli sauce, to serve
Method
- Grate the kūmara into a large bowl. Add the corn, three-quarters of the spring onion, egg, flour, cumin and garlic powder. Season with salt and pepper and stir to combine. Set aside for 5 mins to rest.
- Heat the oil in a large frying pan over medium heat. Spoon ¼-cup portions of the kūmara mixture into the pan and spread out a little. Cook for 2 mins each side or until puffed and golden. Transfer to a plate and cover with foil to keep warm. Repeat with remaining mixture.
- Garnish the fritters with the remaining spring onion and serve warm with sour cream and sweet chilli sauce.
Shopping know-how
Know your kūmara
- Red has a mellow flavour, holds its shape well when cooked, and is great for roasting and making fries.
- Gold has a slightly sweeter flavour, smoother skin, and is good for mashing, curries and wedges.
- Orange has the sweetest flavour and more moisture, so cooks quicker. It’s ideal for soups, baking and mash.