Serves 4-5
Fritter Batter
3 cups peeled and grated kumara
1 cup peeled and grated carrot
1 cup grated courgette
1 brown onion, sliced
½ cup rice flour, plus extra if required
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 cup grated cheese, such as edam
⅓ cup chopped fresh parsley
3 tablespoons chopped fresh dill
2 tablespoons chopped fresh chives
3 size 7 eggs
1 teaspoon salt
Cracked pepper
To assemble
3 tablespoons olive oil
8-10 rashers of streaky bacon
2 Reed avocados, sliced
1 lemon, cut into wedges
Sour cream
Hot sauce
Fritter Batter
Place the grated kumara, carrot and courgette in an old tea towel and squeeze any excess liquid out of the vegetables.
Transfer the vegetables to a large bowl and add the remaining fritter ingredients. Start with ½ a cup of rice flour and if your batter appears too wet, add a little more.
Heat the oven to 160ºC regular bake and place a wire rack on an oven tray.
To Assemble
Heat 1 tablespoon of oil in a large pan over a medium heat. Fry the fritters in batches, pushing down on them with the back of a spatula as they cook so they’re thin and crisp. Add extra oil to the pan as required. Place the cooked fritters on the prepared tray and keep them warm in the oven.
Grill or fry the bacon until crisp, drain any excess fat with paper towels.
Serve the fritters with bacon, sliced avocado, lemon wedges and if you like, sour cream and hot sauce.
Recipe created for The Avo Tree by Olivia Galletly @Thehungrycooknz
