Kumara & Zucchini Fritters
For many of us, annual holidays jetsetting around the world are the time to let go and forget about the diet. For others it’s the time to focus on health and wellness. But according to Hayes & Jarvis, we can have our cake and eat it
The travel expert has released a study into the most well-rounded cuisines throughout the world, making it easy to find globalised cuisines that are as healthy as they are delicious.
Although New Zealand ranked slightly lower than Australia overall in eleventh place, it proved to have the best dinner option, serving up kumara fritters. So we hunted out our favourite recipe.
An easy and popular meal option that can be made ahead of time and perfect for the lunchbox, vegetable fritters are a great way to pack some nutritional punch into your day. Crispy and golden brown, these kumara and zucchini fritters can be served as a side dish or appetiser and they’re easy to customise to use up any leftover vegetables
NGREDIENTS
2 medium-sized kumara – grated
1 small zucchini – grated
1/2 onion – grated
2 cloves garlic – chopped
2 tbsp chives – chopped
Salt and freshly ground pepper – to taste
Olive oil or vegetable oil for frying
Dill Yogurt Dip
3/4 cup sour cream
3/4 cup Greek yogurt
1 tbsp olive oil
3 tbsp chopped fresh dill
Salt and freshly ground pepper – to taste
METHOD
Combine grated kumara, zucchini, onion, garlic and chives in a medium bowl. Season with salt and pepper.
Heat oil in large non-stick fry pan over medium heat. Add heaped tbsp of kumara mixture to hot oil, working in batches to avoid overcrowding the pan. Press gently with spatula to flatten. Cook until crispy, browned and kumara is tender, about 4 to 5 minutes per side, adding more oil to the pan as needed.
Dill Yogurt Dip
Meanwhile combine sour cream, yogurt, olive oil, dill and salt and pepper, stir to combine.
Serve fritters with Dill Yogurt Dip and garnish with fresh dill.
