Sunday brunch is a big deal in the Deveraux house, and can be simple bacon and eggs on a turkish bun with lashings of HP sauce or something more substantial to keep us going until dinner time. This morning I made these fritters. The recipe is from a book called Zarbo Zest. Zarbo is a delicatessen and café in Newmarket in Auckland that is a family favourite. Kumara is the Maori term for sweet potato, also called yams in the USA. These are best served with baby spinach, poached eggs, bacon and topped with tomato relish.
2 cups flour
2 teaspoons baking powder
1/2 teaspoon five spice
1 cup coconut cream
250g golden kumara, peeled, cooked and mashed
salt and pepper to taste
1 medium onion, finely diced
1 tomato, seeds removed and finely chopped
1/2 cup corn kernels
oil for frying
In a bowl, mix the flour, baking powder and five spice. In a second bowl, beat the eggs and the coconut cream and add the mashed kumara. Season with salt and pepper.
Add the egg mix to the dry ingredients. If the mixture is too wet add more flour. Add the onion, tomato and corn.
In a heavy-based frying pan, heat a little oil and drop tablespoons of batter onto the pan and brown. Flip and brown the reverse side.
Serve with poached eggs, bacon, baby spinach leaves and a chunky tomato relish.