Name: Kumara fritters with coriander yogurt
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Ingredients: 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

Kumara fritters with coriander yogurt

Serves 4

Makes 12 Item

Prep

20M

Cook

25M

Total

45M

Skip to Recipe

Ingredients

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

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.

Serve fritters sprinkled with a little sea salt.
Note

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Ingredients

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