Kumara and Mushroom Fritters

Kumara and Mushroom Fritters

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Great for a brunch or light lunch, as an entree or first course and made in a smaller size are great as finger food.

Submitted by Delta Produce

Cook Time 10
Prep Time 10
Servings 20 fritters


2 tbsp olive oil
2 cups finely grated peeled Delta red kumara (easy to do in a food processor)
250g Brown Button Mushrooms, sliced
5 spring onions, finely sliced
1/2 cup chopped parsley
1 1/2 cups self raising flour
salt and freshly ground black pepper
3 eggs
3/4 cup milk
approximately 1/2 cup oil for frying
25g butter
sweet chilli sauce to serve


Preparation Instructions

Heat olive oil in a non-stick pan over a high heat. Add the mushrooms and stir for 5-7 minutes until the liquid has evaporated. Transfer to a large bowl and mix in the grated kumara, spring onions, parsley and flour. Season generously with salt and freshly ground black pepper to taste. In a separate bowl, whisk the eggs and milk together, then gently mix this into the vegetables.

Cooking Instructions

Heat a large non-stick pan over medium-high heat with enough oil to cover the base and about 1 teaspoon of butter. When sizzling, spoon in 2 - 3 fritters. Pouring the mixture off the end of the spoon will result in nice round fritters. Cook about 3 minutes then turn over and cook other side. Keep warm in the oven while you cook the remainder of the fritters.

Serving Instructions

Serve warm with sweet chilli sauce or with a dip of your choice.