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
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.