topBanner
Tex-Mex Corn Fritters & Sour Cream Slaw

Tex-Mex Corn Fritters & Sour Cream Slaw

with Kumara Fries

Read more

These gloriously bright fritters are both crunchy and sweet, and are set off perfectly by an A-team of tangy sour cream slaw, kumara fries and smokey aioli. If you fancy it, you could also break out your favourite hot sauce for these bad boys!

Tags:Veggie
Allergens:MilkGlutenEggs

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

Total Time35 minutes
Cooking difficultyEasy
Ingredients
Serving amount
2
4
Ingredientsarrow down iconarrow down icon
Serving amount
2
4

½

lemon

1 bag

coriander

1 tin

sweetcorn

1 bag

baby spinach leaves

1 packet

sour cream

(ContainsMilk)

1 bag

slaw mix

1 packet

smokey aioli

(ContainsEggs)

2

kumara

2

radish

1 sachet

Tex-Mex spice blend

Not included in your delivery

1

olive oil

¼ tsp

salt

½ cup

plain flour

(ContainsGluten)

1

egg

(ContainsEggs)

2 tbs

milk

(ContainsMilk)
Nutrition Values/ per serving
Nutrition Valuesarrow down iconarrow down icon
/ per serving
Energy (kJ)3143 kJ
Fat33.3 g
of which saturates9.8 g
Carbohydrate68.8 g
of which sugars36.2 g
Protein20.7 g
Sodium1197 mg
Utensils
Utensilsarrow down iconarrow down icon
Baking Tray
Baking Paper
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
download icondownload icon
1

Preheat the oven to 220°C/200°C fan-forced. Cut the kumara into fries, then place on a lined oven tray. Drizzle with olive oil, season with salt and toss to coat. Bake until tender, 20-25 minutes.

2

While the fries are baking, zest the lemon to get a pinch, then slice into wedges. Thinly slice the radish. Finely chop the coriander. Drain the sweetcorn. Roughly chop the baby spinach leaves.

3

In a large bowl, combine the sour cream and a good squeeze of lemon juice. Add the slaw mix and radish, then season with salt and pepper and toss to coat.

4

SPICY! The spice blend is mild, but use less if you're sensitive to heat. In a medium bowl, combine the lemon zest, coriander (reserve a pinch for garnish!), sweetcorn, baby spinach, Tex-Mex spice blend, the salt, plain flour, egg and 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!

5

Heat a large frying pan over a medium-high heat with enough olive oil to coat the base of the pan. When the oil is hot, cook heaped tablespoons of the fritter mixture, in batches, until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. You should get 3-4 fritters per person.

TIP: Let the fritters set before flipping them, adding extra olive oil as needed.

6

Divide the kumara fries, sour cream slaw and Tex-Mex corn fritters between plates. Serve with the smokey aioli and any remaining lemon wedges. Garnish with the reserved coriander to serve.