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Check out this delicious and quick fritter you can knock up in next to no time, made with spiced kumara and Olivado oil, from Kiwi chef Brett McGregor.
500g / 1.1lbs kumara, diced and boiled until soft
250g / 8.8oz bacon, diced
250g / 8.8oz onion, finely diced
2 Tbsp garlic, finely diced
3 Tbsp chopped fresh thyme
4 eggs
¾ cup flour
1 Tbsp Moroccan/Spanish rub
2 Tbsp sweet chilli sauce
Avocado cooking Oil
1. Heat a pan/wok/frying pan to a medium heat. When hot add a Tbsp. of oil and gently cook the bacon, onion, garlic and thyme. Cook for 10 minutes stirring all the thyme until soft and translucent.
2. Remove from the heat, cool, add to over kumara. Add the spice mix, sweet chilli sauce and season with black pepper.
3. For the batter, whisk the eggs and flour to a thick, smooth consistency. Pour this over the kumara mix and gently fold together.
4. To cook, add a touch of oil to the frypan, spoon out the fritters and turn when golden. Season with salt to serve.
Ingredients
500g / 1.1lbs kumara, diced and boiled until soft
250g / 8.8oz bacon, diced
250g / 8.8oz onion, finely diced
2 Tbsp garlic, finely diced
3 Tbsp chopped fresh thyme
4 eggs
¾ cup flour
1 Tbsp Moroccan/Spanish rub
2 Tbsp sweet chilli sauce
Avocado cooking Oil
Directions
1. Heat a pan/wok/frying pan to a medium heat. When hot add a Tbsp. of oil and gently cook the bacon, onion, garlic and thyme. Cook for 10 minutes stirring all the thyme until soft and translucent.
2. Remove from the heat, cool, add to over kumara. Add the spice mix, sweet chilli sauce and season with black pepper.
3. For the batter, whisk the eggs and flour to a thick, smooth consistency. Pour this over the kumara mix and gently fold together.
4. To cook, add a touch of oil to the frypan, spoon out the fritters and turn when golden. Season with salt to serve.
