You can use any root vegetables in these fritters. Nice served with a salad.

Original Recipe: Edmonds

Ingredients:

• 2 eggs
• 1/4 cup milk
• 1/2 cup self raising flour / or 1/2 cup flour + 3/4 tsp (approx) of baking powder
• 1 tsp curry powder
• 1/2 tsp salt
• grind of black pepper
• 1/4 cup chopped parsely or 1/2 tsp of garlic salt
• 2 cups grated raw vegetables (potato, carrots, kumara, courgette, beetroot etc)
• 1 onion, finely chopped
• 2 tbsp canola oil

Method:

1. Beat eggs and milk together in a glass bowl. Then stir in the milk, the flour, curry powder, salt, pepper. Then mix in the parsley or garlic salt.
2. Leave the mixture to sit for 10 minutes.
3. Mix in the grated potato and chopped onion.
4. Heat the oven to 100°C (to keep the cooked fritters warm until ready to eat)
5. Heat the oil in a frying pan to medium heat, a cast iron frying pan works well as they are naturally non-stick once seasoned.
6. Fry the mixture in a large spoonfuls, cook for 3 minutes on one side then cook for 2 minutes on the other side. Reduce or increase the cooking time by a minute or two if need be.
7. Drain fritters if necessary and then place on a plate and keep warm in the oven. Repeat step 6 until all the mixture has all been used up.
8. Serve with a green salad if you like. Tomato sauce goes nicely with the fritters.

21/01/25