A picnic treat that can be made ahead of time and cooked in a kitchen or on any kind of barbecue with a flat plate.
Ingredients
Method
1.
Combine the flour, eggs and buttermilk in a medium bowl and whisk until smooth. In a large bowl mix together the sweet potato, zucchini, salami, garlic and herbs. Season generously. Add the egg mixture and stir until just combined.
2.
Heat oil in a large frying pan over a medium heat. Cook heaped tablespoons of fritter mix, in batches, for 2 minutes on each side or until they are golden and set. Drain on paper towel. Top with aioli and pesto and then serve garnished with the micro herbs.
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