Tex-Mex Corn Fritters & Sour Cream Slaw
with Kumara Fries
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!
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
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)
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.
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.
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.
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!
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.
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.