Method
Vegetables
Cut zucchini, carrot and kumara into thick julienne. Bring a
saucepan of well-salted water to the boil. Blanch cauliflower,
carrot and kumara for 2 minutes then the zucchini for 1 minute.
Remove with a slotted spoon to a bowl of cold water. Drain well and
tip onto a clean tea towel to remove excess water. Set aside.
Batter
Put the ingredients in a food processor and blend until smooth.
Tip into a large bowl and fold in all the vegetables, turning until
everything is well coated in the batter.
To cook
Heat a little olive oil and butter in a saute pan and cook large
spoonfuls of fritter mixture over a medium heat for 3-4 minutes
each side until golden and cooked through. Remove from the pan,
drain on kitchen towels and keep warm in a low oven.
Sauce
Place the ingredients in a food processor and blend until
smooth. Season well.
To serve
Place 2 fritters on each plate and serve with half a sliced
avocado, rocket, tahini sauce and chilli jam, if using.