Kumara and zucchini fritters

Kumara and zucchini fritters

  • 30 mins cooking
  • Serves 4
  • Print


  • kumara, 350g, peeled, grated
  • zucchini, 1, grated
  • eggs, 2
  • red onion, 1/2 small, finely sliced
  • plain flour, 1/4 cup
  • parmesan, grated, 1/4 cup
  • basil, finely chopped, 1 tablespoon
  • extra-light spreadable cream cheese, 1/2 cup
  • tomato, 1, seeded, chopped
  • rocket, 50g


  • 1
    Squeeze excess moisture from grated kumara and zucchini. Transfer to a large bowl with eggs, onion, flour, parmesan and basil. Mix well and season to taste.
  • 2
    Lightly spray a large frying pan with olive oil. Heat on medium. Working in 2 batches, press 1/4 cups of mixture into pan, flattening with a spatula. Cook 3-4 minutes, each side, until crisp and golden.
  • 3
    To serve, spread cream cheese on fritters and top with tomato and rocket.


You can also bake these fritters in a hot oven at 200C for 15 minutes, making sure to turn halfway.