Kamokamo Fritters - Cuisine Magazine - From New Zealand to the World
Kamokamo would have to be one of my most favourite veges. There’s nothing quite like the sweet, creamy flesh of a young kamokamo. My favourite way to eat them i
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Ingredients
- 4 cups grated kamokamo (seeds removed if a mature kamokamo) or zucchini (or a mixture)
- ¾ cup plain flour
- ½ teaspoon baking powder
- ½ teaspoon salt
- 2 eggs, beaten
- ½ cup grated Parmesan
- olive oil, to cook
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