These gloriously bright fritters are both crunchy and sweet and are set off perfectly by an A-team of dill-parsley mayo, golden fries and a crunchy apple salad. If you fancy it, sprinkle some toasted almonds over the salad for ultimate crunch!
This recipe is under 650kcal per serving.
The quantities provided above are averages only.
Always read product labels for the most up-to-date allergen information. Visit hellofresh.co.nz/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed
2
potato
1 tin
sweetcorn
1
apple
1
carrot
1 packet
flaked almonds
(Contains: Almond; )
1 sachet
Aussie Spice Blend
1 packet
Smoked Cheddar Cheese
(Contains: Milk; )
1 bag
spinach & rocket mix
1 packet
Dill & Parsley Mayonnaise
(Contains: Eggs, Soy; )
olive oil
½ cup
plain flour
(Contains: Gluten; )
1
egg
(Contains: Eggs; )
¼ cup
milk
(Contains: Milk; )
drizzle
balsamic vinegar
• Preheat oven to 240°C/220°C fan-forced. • Cut potato into fries, then place on a lined oven tray. Drizzle generously with olive oil, season with salt and toss to coat. • Spread out evenly, then bake until tender, 20-25 minutes.
• Meanwhile, drain sweetcorn. Thinly slice apple into wedges. Grate carrot and squeeze out any excess moisture using a paper towel or clean cloth. • Heat a large frying pan over medium-high heat. Toast flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
TIP: Removing excess liquid from the veggies will help the fritters crisp up in the pan!
• In a large bowl, combine sweetcorn, carrot, the plain flour, egg, milk, Aussie spice blend, smoked Cheddar cheese, and a pinch of salt and pepper.
TIP: Lift out some of the mixture with a spoon, if it's too wet and doesn't hold its shape, add a little more flour!
• Return the frying pan to medium-high heat with enough olive oil to coat the base. When oil is hot, add heaped tablespoons of the fritter mixture in batches and flatten with a spatula. • Cook until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Allow the fritters to set before flipping. TIP: Add extra oil if needed to ensure the fritters don’t stick to the bottom of the pan.
• While the fritters are cooking, add apple and spinach & rocket mix in a medium bowl. Drizzle with olive oil and balsamic vinegar. Season and toss to coat.
• Divide cheesy corn fritters, potato fries and apple salad between plates. • Garnish with toasted almonds. Drizzle with dill & parsley mayonnaise to serve. Enjoy!