Recipe

Kumara fritters with coriander yogurt

May 27, 2013 2:00pm
  • 20 mins preparation
  • 25 mins cooking
  • Serves 4, Makes 12 Item
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Ingredients

Kumara fritters with coriander yogurt
  • 350 gram kumara, peeled, coarsely grated
  • 200 gram parsnips, peeled, coarsely grated
  • 1 fresh long green chilli, finely chopped
  • 4 green onions, thinly sliced
  • 1/4 cup chopped coriander
  • 1/2 cup self-raising flour
  • 2 teaspoon ground cumin
  • 2 eggs, lightly beaten
  • 1/4 cup milk
  • 2 tablespoon vegetable oil
  • 1/2 cup natural yogurt
  • 1 tablespoon lemon juice
  • lemon wedges, to serve

Method

Kumara fritters with coriander yogurt
  • 1
    Combine kumara, parsnip, chilli, onion and half the coriander in a large bowl. Whisk flour, cumin, egg and milk; stir until smooth. Add batter to kumara mixture; stir until well combined. Season with salt and pepper.
  • 2
    Heat oil in a large non-stick frying pan over moderately high heat. For each fritter, spoon 1/4 cup mixture into pan. Cook, 3 fritters at a time, tor 2-3 minutes each side or until golden and cooked. Drain on paper towels.
  • 3
    Whisk yogurt, remaining coriander and juice in a small bowl. Serve fritters with coriander yogurt and lemon wedges.

Notes

Serve fritters sprinkled with a little sea salt.

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