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.


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


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.


x Aunty Bee

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