Name: Sweet potato and salami fritters
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 16
Ingredients: 1 cup self-raising flour; 2 free-range eggs; 3⁄4 cup buttermilk; 2 cups sweet potatoes, coarsely grated; 1 medium zucchini, coarsely grated; 200g sliced sopressa salami, finely sliced into thins; 2 cloves garlic, minced; 1⁄4 bunch mint leaves, torn; 2 sprigs rosemary, finely chopped; Sea-salt akes and freshly ground black pepper, to season; 2 Tbsp extra virgin olive oil Aioli, to serve; Pesto, to serve; Micro herbs, to garnish

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.

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Ingredients

1 cup self-raising flour

2 free-range eggs

3⁄4 cup buttermilk

2 cups sweet potatoes, coarsely grated

1 medium zucchini, coarsely grated

200g sliced sopressa salami, finely sliced into thins

2 cloves garlic, minced

1⁄4 bunch mint leaves, torn

2 sprigs rosemary, finely chopped

Sea-salt akes and freshly ground black pepper, to season

2 Tbsp extra virgin olive oil Aioli, to serve

Pesto, to serve

Micro herbs, to garnish

Method

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.

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.

Fast Ed Chef

'Fast' Ed Halmagyi is one of Australia’s best-loved TV chefs and food authors. For over a decade, Ed has appeared on television and radio, in newspapers, magazines and books.

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Ingredients

Method

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