Ingredients
400-500g peeled and coarsely grated kumara (this is about 4 cups when grated)
2 eggs
3 dessert spoons of flour
½ onion finely diced
1 tsp salt
Pepper
Chopped parsley
Cooking oil
Kumara Latkes
by Bronwen Laight
Directions
Mix the grated kumara in a bowl with the salt and let it sit for 10 min. Take handfuls of the grated kumara and squeeze as much liquid out of it as you can. Whisk the 2 eggs together and add to the kumara with the flour, onion, parsley and pepper. Heat a generous amount of oil in a heavy bottomed frying pan and add dessert spoonful-sized dollops of batter to the pan. Flatten them slightly with the back of the spoon. Important: now turn the oil down so that they cook slowly through to the middle. Flip them over when they look golden and crisp.
Such an amazing project which results in amazing veg to feed us throughout the week ! It has also introduced us to veg we might otherwise not have tried and love them now. And it's all local and chemical free! Cannot recommend it enough :)
— Anna
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