- 500 gram peeled, grated kumara
- 1 grated medium zucchini
- 3 eggs
- 1 small, thinly sliced red onion
- 1/3 cup plain flour
- 1/3 cup grated parmesan
- 1/4 cup chopped basil leaves
- bocconcini halves, plus trimmed bocconcini for eyes and teeth
- sliced olives for the eyes
- thin slices of tomatoes for the mouths
- sweet chilli sauce
- 1Squeeze excess moisture from kumara and zucchini.
- 2Transfer to a large bowl with eggs, red onion, flour, parmesan and basil leaves. Season and mix well.
- 3Lightly spray a large frying pan with olive oil. Heat on medium. Working in batches, spoon ¼ cups mixture into pan, flattening with a spatula. Cook for 3-4 minutes each side until golden.
- 4Place bocconcini halves onto fritters to make eyes, top with sliced olives. Form mouths with thin slices of tomatoes and teeth with trimmed bocconcini. Serve with sweet chilli sauce.
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