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
Kumara Latkes
by Bronwen Laight
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.
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