Yumi’s Summer Veggie Fritters

 Endless Possibilities with Yumi’s French Onion Hommus

Makes 20



150g zucchini, coarsely grated
150g sweet potato, peeled and coarsely grated
150g yellow squash, coarsely grated
2/3 cup dried breadcrumbs
1 tub of Yumi’s French Onion Hommus, plus extra to serve
2 eggs, lightly whisked
Sea salt
High smoke-point oil, to fry


  1. 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.
  2. 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.
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