Root vegetable fritters

Craving something savory that’s crispy and golden? These treats are simple to make and can be ready in next to no time as a delicious snack or foundation for dinner. We feature the following recipe from Kana Vinaka Contemporary Island Cuisine cookbook by renowned chef Colin Chung.

Serve with BBQ beef short ribs or grilled fish with your choice of chutney or aioli, or make bite size fritters and serve as canapes. You can also use leftover root vegetables from the lovo. This recipe makes 30 large fritters.

INGREDIENTS 1 dalo (taro) 1 white kumala 1 purple kumala 1 onion 3 tbsp garlic, minced 2-3 chillies, finely diced 10 eggs 2 cups flour 2 tbsp baking powder Salt and pepper to taste Bunch of spinach

METHOD Skin and cut the dalo into quarters and boil until almost tender. Remove dalo from the pot, cool and then grate into a bowl. Wash both kinds of kulama and scrub well, then coarsely grate into the bowl. Add all the other ingredients expect the spinach and mix well to make a moist and batter. Chop up the spinach and mix in. Form medium-sized but thick (10-15mm) cakes and fry in lightly oil pan or griddle. Turn the fritters when they are half cooked and light brown. Don’t try to cook the fritters too fast or have the pan too hot because they will burn.