kumera,kale and corn fritters

Kumera Kale and Corn Fritters

Good morning breakfast I love you!  On a good day off,  if get up early enough I can even manage two breakfasts.  Actually I am hideously routine in my initial breakfast, and always start with a piece of the toast I featured on the blog a couple of weeks ago  https://freshkitchen.co.nz/my-daily-bread-and-crackers/ .  Although this is great, because of my early starts by mid morning I am ready for something else.  As luck would have it a second breakfast/brunch is the perfect answer, especially on a day off.

These fritters are beautiful, the ones I made this morning for the photos I made with golden kumera,  but any kumera (purple NZ, orange or gold)  will work well. These are beautiful light, crispy, tasty fritters.

I did try to make my fritter into one big rosti like cake the other day thinking I might simplify my fritter life.  This was no great success, the kumera doesn’t seem to have the same gluey qualities of potato and it was all a bit more like a kumera hash, delicious, but not my intention.  In my research, I found people lightly salting the kumera leaving it for a while and then squeezing out the liquid, along with giving the kale a quick steam I found this made the cooking process quicker and they held together better, especially as I did not want to use any flour in these fritters.

I chose to poach the egg as I wanted to keep this healthier but you could fry it in the same pan as you cooked the fritters or omit it altogether and maybe just have a little more avocado.  Avocado nearly always makes good food better!  Don’t be tempted to go wild with the corn kernels as they will make the fritters break up if there are too many.  I am also very excited to mention that the tomatoes in the photos are the very first pick off my plants and the watercress I foraged locally.

Fritters (makes 6 fritters and could easily be doubled)


  • 1 medium kumera of choice
  • 1 egg
  • 3 stalks kale, chopped and lightly steamed
  • 1/2 cup of corn kernels (1/2 corn cob), not more!
  • 3 spring onions finely sliced (optional, or you could use some finely chopped red onion)
  • 1 small chilli finely chopped (optional)
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • salt
  • pepper
  • olive oil or ghee for frying

Grate your kumera on your trusty old grater into a bowl (none of my crazy gadgets here!), add 1 teaspoon of salt and toss through thoroughly, set aside while you collect the rest of your ingredients.

In a medium bowl first add your egg and whisk lightly with a fork.

Then add your spices, chopped chilli, and another small teaspoon of salt and some pepper to taste.

Add your kale and corn.

Squeeze as much liquid as you can from your kumera, I just picked handfulls and squeezed hard over the sink.

Add your squeezed kumera to the bowl with all your other ingredients and mix well.

Heat your pan to a medium temperature add oil or ghee.   Taking handfulls of mixture squeeze them into a firm shape and gently place in the pan cook for 3-4 minutes on each side. They are a little fragile so don’t fuss over them to much.

While you are cooking these heat your pot/pan of water for your poached eggs so you can bring it all together when you have finished the fritters.

Set the table and sit and enjoy your breakfast, either on your own or in good company it will be great.


kumera,kale and corn fritters


  1. Must try this.

  2. Anne, this looks delicious and I can’t wait to try it! Thank you so much for putting me onto your blog!

    • Thank you it still is very new and exciting. I love cooking, and adding the new challenges of photography and writing are a lot of fun. It is such a great feeling to share ideas with like minded people, and hopefully grow a community.

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