Kumara Latkes

by Bronwen Laight
Kumara Latkes

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

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.

You are doing an amazing job! Beautiful veg! Lettuces in February really cheered my winter up.

— Frances Lidgley

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