SUMMER VEGGIE FRITTERS
SUMMER VEGGIE FRITTERS
Makes 20
Prep time: 20 mins
Cooking time: 15 mins
INGREDIENTS
150g zucchini, coarsely grated
150g sweet potato, peeled and coarsely grated
150g yellow squash, coarsely grated
2/3 cup dried breadcrumbs
2OOg tub of Yumi’s French Onion Hommus, plus extra to serve
2 eggs, lightly whisked
Sea salt
High smoke-point oil, to fry
METHOD
Combine vegetables, breadcrumbs, dip and eggs in a bowl and mix well to combine. Season with about 1 tsp sea salt. Divide into 20 equal portions, about the size of a golf ball, then flatten gently.
Fill a large, deep frypan with oil to come up about 3cm. Heat over a medium-high heat then fry the fritters, 4-5 at a time, for about 2-3 mins each side or until golden and cooked through. Drain on paper towel and serve with extra French Onion Hommus.
