Kamokamo is one of my favourite veges. Although it’s from the marrow family, the kamokamo is soft and sweet; only when very large does it become a bit bitter, and the skin harder. Save the seeds from large kamokamo for planting – I grow mine from my koro’s seeds. They are incredibly easy to grow, as long as you keep the mounds well watered and pick off the tendrils to encourage more flower and fruit growth. If you stagger planting by a few weeks between each sowing, you can get a full summer’s worth. Younger kamokamo are softer and sweeter, and there’s no need to remove the softer seeds. Large ones can be used like pumpkin, seeds removed and roasted with skin on.
4 cups grated kamokamo (seeds removed if mature) or courgette
¾ cup plain flour
½ tsp baking powder
½ tsp salt
2 eggs, beaten
½ cup grated Parmesan
Olive oil, to cook
1. Put all ingredients in a large bowl and mix until combined thoroughly.
2. Heat olive oil in a skillet over a medium heat. Spoon in tablespoons of batter and cook until golden brown, about 2 minutes. Flip and cook the other side for 1-2 minutes.
3. Serve with sour cream and chopped chives, avocado and relish, or add to a “big breakfast”.