Kumara, Coconut & Sweet Chilli Fritters
I never tire of fritters. There is something fun and easy about them. My children also love a fritter and they are incredibly versatile. This recipe makes a large quantity (you could halve it) but I fry them all up and freeze in batches. Then when I need a quick dinner, or a lunchbox filler they are ready in a jiffy. Here I have simply served with avocado, lemon, red radish sprouts and herbs but the options are endless. Add bacon and poached eggs for a twist on your classic brunch favourite, or make larger ones and serve in burger buns instead of meat patties, or try them paired with a lime aioli, canape style, and washed down with a cold Pinot Gris.
- 2 large kumara peeled and grated, I used my food processor
- 3 kaffir lime leaves vein removed and thinly sliced
- 1 Thumb sized piece of ginger peeled and microplaned or sliced very thinly
- 2 eggs beaten
- 1 cup flour
- 1 cup coconut milk
- 2 Tablespoons sweet thai chilli sauce
- Handful of herbs - roughly chopped, I used mint, coriander is also delicious
- ½ teaspoon salt
- Oil for frying
Place your flour in a large bowl, make a well and add your coconut milk. Whisk to combine.
Add eggs, whisk again
Add all the remaining ingredients except the oil and mix well to combine.
Put some oil in a non stick pan and do a test fritter to taste for seasoning.
Once happy with the flavour, add a good dollop of oil to your pan on a medium heat. Once hot, use a tablespoon measure to scoop fritters into your pan. You do have to manage your heat carefully as you don’t want them to brown too much on the outside before cooking on the inside but this is simple enough. Cook on both sides and serve while hot.
*My favorite variety of kumara is the Beauregard but any work well here.