Kumara Fritters

These crunchy little fritters are a favourite in our household and regularly feature in our breakfasts, lunches and dinners. They are incredibly simple, naturally allergy friendly and keep well to pack in little lunch boxes the following day.

We often grate extra veggies in such as beetroot, carrot, zucchini, parsnip fresh turmeric ginger and garlic. One of our fav combos is orange kumara and carrot, but any veggie you can grate will work.

Gluten, dairy, egg, nut and refined sugar free, paleo, vegan.

Ingredients:

1 large kumara (red kumara makes the crunchiest fritters but other colours also work well)

Kelp salt

White pepper

1/2 – 1 tsp cumin

Coconut oil

Directions:

1. Grate kumara, sprinkle generously with seasoning and toss to ensure the seasoning is evenly distributed.

2. Heat 1 – 2 Tbs coconut oil in a frying pan on a medium heat. When hot add 5 ‘clumps’ of grated kumara (about 2 Tbs of kumara per fritter, depending on the size you want).

3. Cook until golden on each side, adding more coconut oil as required. Set cooked fritters aside or in a warm oven while continuing to cook remaining kumara.

Yum!

x Aunty Bee

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s