Kumara and Spinach Fritters with Fried Egg

Instructions

1. 1In a large bowl, combine the 2 cups of grated kumara, the 1 cup of chopped spinach, the 2 large eggs, the 1/4 cup of flour, the 1/2 teaspoon of baking powder, the 1/4 teaspoon of salt, and the 1/4 teaspoon of pepper. Stir everything together until it is well mixed.
2. 2Place a large skillet over medium heat. Add the 2 tablespoons of oil to the skillet and heat it until it shimmers, which should take about 1 to 2 minutes. The oil should reach approximately 162.8°C (160°C).
3. 3Carefully drop spoonfuls of the kumara mixture into the hot oil. Use the back of the spoon to gently flatten each spoonful into a fritter shape, about 1.27 cm thick. Do not overcrowd the skillet; cook in batches if necessary.
4. 4Cook the fritters for 3 to 4 minutes on the first side, until they are golden brown and the edges look set. Carefully flip the fritters and cook for another 3 to 4 minutes on the second side, until they are also golden brown and cooked through. Remove the cooked fritters from the skillet and place them on a plate.
5. 5In the same skillet, or a clean one, carefully crack the 4 large eggs into the pan. Fry the eggs to your desired level of doneness, which typically takes 2 to 4 minutes. You can tell they are done when the whites are set and the yolks are cooked to your preference.
6. 6Place one kumara fritter on each of the 4 serving plates. Carefully slide one fried egg on top of each fritter. Serve immediately.

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