Tex-Mex Corn Fritters & Creamy Slaw
with Kumara Fries
- Eggs
- Gluten
- Milk
- Soy
- May contain traces of allergens
- Fish
- Wheat
- Traces of Cashew
- Almond
- Sesame
- Soy
These gloriously bright fritters are both crunchy and sweet, and are set off perfectly by an A-team of tangy lemon mayo slaw, kumara fries and smokey aioli. If you fancy it, you could also break out your favourite hot sauce for these bad boys! *The recent wet and cold weather across New Zealand has impacted our regular supply of fresh ingredients and as such, what you receive may be slightly different to what’s pictured. Don’t worry, your recipe will be just as delicious!*
Ingredients
½
lemon
2
radish
1 bag
herbs
1 tin
sweetcorn
1 bag
baby spinach leaves
1 packet
mayonnaise
(Contains: Eggs May be present: Fish, Wheat, Cashew, Almond, Sesame, Soy)
1 bag
slaw mix
1 packet
Smokey Aioli
(Contains: Eggs, Soy)
2
Kumara
1 sachet
Tex-Mex spice blend
Not included in your delivery
1
olive oil
¼ tsp
salt
½ cup
plain flour
(Contains: Gluten)
1
egg
(Contains: Eggs)
2 tbs
milk
(Contains: Milk)
Nutrition
Utensils
Cooking Steps
• Preheat oven to 220°C/200°C fan-forced. • Cut kumara into fries, then place on a lined oven tray. • Drizzle with olive oil, season with salt and toss to coat. Roast until tender, 20-25 minutes.
• Meanwhile, zest lemon to get a pinch, then slice into wedges. Thinly slice radish. Finely chop herbs. Drain the sweetcorn. Roughly chop baby spinach leaves.
• SPICY! The spice blend is mild, but use less if you're sensitive to heat. • In a medium bowl, combine lemon zest, herbs (reserve a pinch for garnish!), sweetcorn, baby spinach, Tex-Mex spice blend, the salt, plain flour, egg and the milk.
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!
• Heat a large frying pan over medium-high heat with enough olive oil to coat the base of the pan. When oil is hot, add heaped tablespoons of fritter mixture in batches and flatten with a spatula (3-4 per person). • Cook fritters until golden and cooked through, 3-4 minutes each side. Transfer to a paper towel-lined plate.
TIP: Let the fritters set before flipping them, adding extra olive oil as needed.
• In a large bowl, combine mayonnaise and a good squeeze of lemon juice. • Add slaw mix and radish, then season with salt and pepper and toss to coat.
• Divide kumara fries, creamy slaw and Tex-Mex corn fritters between plates. • Garnish with reserved herbs. Serve with smokey aioli and any remaining lemon wedges. Enjoy!
Customer reviews
Review summary
Updated on Aug 2026- Flavour: The Tex-Mex spiced corn fritters are a real crowd-pleaser, with the smokey aioli adding a great finishing touch; opinions on the sour cream slaw are mixed, with a number of reviewers preferring a mayo or aioli-based dressing instead.
- Ease of prep: The fritters are straightforward to make, though cooking in batches takes a little time; letting them set before flipping helps them hold together well.
- Suggestions: Use mayo or aioli in place of sour cream in the slaw for a tangier result; some reviewers also added a little extra flour or a second egg to get the right fritter consistency, and adding grated carrot or courgette to the batter is a popular way to sneak in more vegetables.
- Next-day meals: The fritters reheat well and make a satisfying lunch the next day, though some reviewers noted they are best eaten fresh.
- Portions: Kumara fries can take longer to crisp up than the recipe suggests; red kumara is noted by one reviewer as roasting better than orange, and a few reviewers found the kumara portion generous enough to share.
