Kumera and coconut fritters

by Ed Halmagyi


  • 2 cups kumera, finely diced
  • 1 red onion, finely sliced
  • 1 cup snow peas, finely sliced
  • ½ cup shredded coconut
  • 12 fresh curry leaves, chopped
  • 200g chickpea flour (besan)
  • 2 tsp ground turmeric
  • 1 tsp ground cumin
  • ½ tsp chilli powder
  • 2 tsp fine salt
  • ¾ cup water
  • vegetable oil, for deep frying
  • ½ Lebanese cucumber, peeled, seeded and grated
  • 2 cloves garlic, minced
  • ¼ bunch mint, chopped
  • 300g yoghurt
  • toasted coconut, to serve


1 Boil the kumera in a large saucepan of water for 3 minutes, until tender, then drain. Mix in a large bowl with the onion, snow peas, coconut and curry leaves. In a second bowl, whisk the chickpea flour, spices, salt and water to make a batter then fold this through the vegetables.
2 Place large spoonfuls of the mixture into hot (180°C) vegetable oil and fry for 4 minutes, until well-browned and crisp. Drain on kitchen paper.
3 Meanwhile, combine the cucumber, garlic, mint and yoghurt. Serve the fritters with the yoghurt sauce and toasted coconut.

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