Recipes

Kamokamo fritters

Kamokamo (or kumi kumi) are a type of squash, kind of like a marrow with a touch of pumpkin. It has quite a mild taste so can be cooked in similar ways to courgette or marrow. They are in season during Summer.

Kamokamo fritters

Method

  1. Squeeze excess water out of kamo kamo and place in mixing bowl.  Add egg and mix through well.
  2. Mix through just enough flour to make kamo kamo start to stick together.  Add dill and garlic, and stir through.
  3. Cook in a non-stick frying pan over medium heat, with a little oil to help it go golden.  Turn and cook on other side.

This recipe makes 3 fritters per serve.

$0.64 per serve as at Nov 2016

Kamokamo fritters

To serve

To serve: 4

You need

  • 600g kamo kamo (kumi kumi), grated
  • 1 egg, beaten
  • ⅓ cup plain flour
  • 2 tsp dried dill
  • 2 cloves garlic, crushed
  • 1 Tbsp vegetable oil

Method

  1. Squeeze excess water out of kamo kamo and place in mixing bowl.  Add egg and mix through well.
  2. Mix through just enough flour to make kamo kamo start to stick together.  Add dill and garlic, and stir through.
  3. Cook in a non-stick frying pan over medium heat, with a little oil to help it go golden.  Turn and cook on other side.

This recipe makes 3 fritters per serve.

$0.64 per serve as at Nov 2016

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The Fuelled4life team.