These gloriously bright fritters are both crunchy and sweet and are set off perfectly by an A-team of dill-parsley mayo, golden kumara fries and a crunchy turnip salad. If you fancy it, sprinkle some toasted almonds over the salad for ultimate crunch!
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
flaked almonds(ContainsTree NutsMay be presentGluten, Peanuts, Sesame, Milk, Soy)
vegetable stock powder
Greek salad cheese/feta cheese(ContainsMilk)
spinach & rocket mix
dill & parsley mayonnaise(ContainsEggs)
Aussie spice blend
shredded Cheddar cheese(ContainsMilk)
Preheat the oven to 240°C/220°C fan-forced. Cut the kumara 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.Preheat the oven to 240°C/220°C fan-forced. Cut the kumara 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.
While the fries are baking, drain the sweetcorn. Grate the carrot. Thinly slice the white turnip. Heat a large frying pan over a medium-high heat. Toast the flaked almonds, tossing, until golden, 2-3 minutes. Transfer to a bowl.
In a large bowl, combine the sweetcorn, carrot, the plain flour, egg, milk, Aussie spice blend, vegetable stock powder, shredded Cheddar cheese and a pinch of pepper. Crumble in the Greek salad cheese/feta cheese and stir to combine.
Return the frying pan to a medium-high heat with enough olive oil to coat the base. When the 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 plate lined with a paper towel.
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 the turnip and spinach & rocket mix to a medium bowl. Drizzle with olive oil and balsamic vinegar. Season and toss to coat.
Divide the cheesy corn fritters, kumara fries and turnip salad between plates. Garnish with the toasted almonds. Serve with the dill & parsley mayonnaise.