2 eggs, lightly beaten
3/4 cup self-raising flour
1/2 teaspoon celery seeds
1 spring onion, finely chopped
1/2 teaspoon each: grated ginger, salt
1/4 - 1/2 cup milk
1 tablespoon each: butter, oil
8 rashers streaky bacon, cooked until golden and crispy
4 tablespoons each: sour cream, sweet chilli sauce
1 spring onion, extra, sliced to garnish
In a large bowl, combine the grated kumara, eggs, flour, celery seeds, spring onion, ginger and salt. Add enough milk to make a spoonable batter.
Heat the butter and oil in a heavy-based frying pan and cook large tablespoonfuls of the kumara mixture in batches for 2-3 minutes on each side until the fritters are golden and puffed. Drain the fritters on paper towels and keep them warm while you are cooking all the batter.
To serve, stack the fritters on plates with the crisp bacon rashers and garnish them with spoonfuls of the sour cream and sweet chilli. Garnish the fritters with the extra sliced spring onions.
Serves 4 (makes 8 good-sized fritters).