Super tender corn and potato fritters are packed with loads of delicious ingredients including fragrant chives and sweet carrot. Served with a crispy chickpea & pickled onion salad, and a coconut yoghurt for a refreshing finish. This dish is a dinner dream come true!
Corn & Potato Fritters
Corn & Potato Fritters
with coconut yoghurt & crunchy chickpeas
Hands on Time: 20 - 35 minutes
Overall Time: 30 - 45 minutes
Ingredients:
- Cake Flour
- Carrot
- Chickpeas
- Coconut Yoghurt
- Corn
- Fresh Chives
- Green Leaves
- Lemon
- NOMU Oriental Rub
- Onion
- Potato
- Sherry Vinegar
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Paper Towel
- Sugar/Sweetener/Honey
- Tea Towel
CHICK TO THE PEA!
Preheat the oven to 200°C. Spread out the drained Chickpeas evenly on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy and caramel in colour, 15-20 minutes (shifting halfway).
PICKLE ME UP
To a bowl, add 10ml of water, 5ml of sweetener, seasoning, and the Sherry Vinegar. Mix until the sweetener is fully dissolved. Add the sliced Onion and toss until fully coated. Set aside to pickle.
PREP STEP
Place the grated Potato in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the potato. Discard the liquid and place the drained potato in a bowl. Add the grated Carrot, ½ the chopped chives, the Corn, the flour, the remaining rub, seasoning, and 50ml of water. Mix until fully combined and the flour has been fully absorbed. Add an extra splash of water if it’s too thick.
FRITTER FRENZY
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
TOSS IT UP
Drain and reserve the pickling liquid from the onions. In a salad bowl, combine the rinsed Green Leaves, the drained pickled onions, the roasted Chickpeas, a drizzle of oil, a squeeze of Lemon juice (to taste), the reserved pickling liquid (to taste), and seasoning.
LET’S EAT!
Pile up the fritters. Side with the chickpea salad. Sprinkle over the remaining chives. Dollop over the Coconut Yoghurt and serve with any remaining Lemon wedges on the side. Great work, Chef!
Chickpeas - 60g
NOMU Oriental Rub - 10ml
Sherry Vinegar - 30ml
Onion - 1
Potato - 200g
Carrot - 120g
Fresh Chives - 3g
Corn - 50g
Cake Flour - 100ml
Green Leaves - 20g
Lemon - 1
Coconut Yoghurt - 50ml
CHICK TO THE PEA!
Preheat the oven to 200°C. Spread out the drained Chickpeas evenly on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy and caramel in colour, 15-20 minutes (shifting halfway).
PICKLE ME UP
To a bowl, add 20ml of water, 10ml of sweetener, seasoning, and the Sherry Vinegar. Mix until the sweetener is fully dissolved. Add the sliced Onion and toss until fully coated. Set aside to pickle.
PREP STEP
Place the grated Potato in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the potato. Discard the liquid and place the drained potato in a bowl. Add the grated Carrot, ½ the chopped chives, the Corn, the flour, the remaining rub, seasoning, and 100ml of water. Mix until fully combined and the flour has been fully absorbed. Add an extra splash of water if it’s too thick.
FRITTER FRENZY
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
TOSS IT UP
Drain and reserve the pickling liquid from the onions. In a salad bowl, combine the rinsed Green Leaves, the drained pickled onions, the roasted Chickpeas, a drizzle of oil, a squeeze of Lemon juice (to taste), the reserved pickling liquid (to taste), and seasoning.
LET’S EAT!
Pile up the fritters. Side with the chickpea salad. Sprinkle over the remaining chives. Dollop over the Coconut Yoghurt and serve with any remaining Lemon wedges on the side. Great work, Chef!
Chickpeas - 120g
NOMU Oriental Rub - 20ml
Sherry Vinegar - 60ml
Onion - 1
Potato - 400g
Carrot - 240g
Fresh Chives - 5g
Corn - 100g
Cake Flour - 200ml
Green Leaves - 40g
Lemon - 1
Coconut Yoghurt - 100ml
CHICK TO THE PEA!
Preheat the oven to 200°C. Spread out the drained Chickpeas evenly on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy and caramel in colour, 15-20 minutes (shifting halfway).
PICKLE ME UP
To a bowl, add 30ml of water, 15ml of sweetener, seasoning, and the Sherry Vinegar. Mix until the sweetener is fully dissolved. Add the sliced Onion and toss until fully coated. Set aside to pickle.
PREP STEP
Place the grated Potato in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the potato. Discard the liquid and place the drained potato in a bowl. Add the grated Carrot, ½ the chopped chives, the Corn, the flour, the remaining rub, seasoning, and 150ml of water. Mix until fully combined and the flour has been fully absorbed. Add an extra splash of water if it’s too thick.
FRITTER FRENZY
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
TOSS IT UP
Drain and reserve the pickling liquid from the onions. In a salad bowl, combine the rinsed Green Leaves, the drained pickled onions, the roasted Chickpeas, a drizzle of oil, a squeeze of Lemon juice (to taste), the reserved pickling liquid (to taste), and seasoning.
LET’S EAT!
Pile up the fritters. Side with the chickpea salad. Sprinkle over the remaining chives. Dollop over the Coconut Yoghurt and serve with any remaining Lemon wedges on the side. Great work, Chef!
Chickpeas - 180g
NOMU Oriental Rub - 30ml
Sherry Vinegar - 90ml
Onion - 1
Potato - 600g
Carrot - 360g
Fresh Chives - 8g
Corn - 150g
Cake Flour - 300ml
Green Leaves - 60g
Lemon - 1
Coconut Yoghurt - 150ml
CHICK TO THE PEA!
Preheat the oven to 200°C. Spread out the drained Chickpeas evenly on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy and caramel in colour, 15-20 minutes (shifting halfway).
PICKLE ME UP
To a bowl, add 40ml of water, 20ml of sweetener, seasoning, and the Sherry Vinegar. Mix until the sweetener is fully dissolved. Add the sliced Onion and toss until fully coated. Set aside to pickle.
PREP STEP
Place the grated Potato in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the potato. Discard the liquid and place the drained potato in a bowl. Add the grated Carrot, ½ the chopped chives, the Corn, the flour, the remaining rub, seasoning, and 200ml of water. Mix until fully combined and the flour has been fully absorbed. Add an extra splash of water if it’s too thick.
FRITTER FRENZY
Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel.
TOSS IT UP
Drain and reserve the pickling liquid from the onions. In a salad bowl, combine the rinsed Green Leaves, the drained pickled onions, the roasted Chickpeas, a drizzle of oil, a squeeze of Lemon juice (to taste), the reserved pickling liquid (to taste), and seasoning.
LET’S EAT!
Pile up the fritters. Side with the chickpea salad. Sprinkle over the remaining chives. Dollop over the Coconut Yoghurt and serve with any remaining Lemon wedges on the side. Great work, Chef!
Chickpeas - 240g
NOMU Oriental Rub - 40ml
Sherry Vinegar - 125ml
Onion - 1
Potato - 800g
Carrot - 480g
Fresh Chives - 10g
Corn - 200g
Cake Flour - 400ml
Green Leaves - 80g
Lemon - 1
Coconut Yoghurt - 200ml
Frequently Asked Questions
What is the preparation time for Corn & Potato Fritters?
The preparation time for Corn & Potato Fritters with coconut yoghurt & crunchy chickpeas is between 20 and 35 minutes.
What is the total time required to make Corn & Potato Fritters with coconut yoghurt & crunchy chickpeas?
The total time required to make Corn & Potato Fritters with coconut yoghurt & crunchy chickpeas is between 30 and 45 minutes.
How many servings does Corn & Potato Fritters provide?
4 servings
What are the main ingredients in Corn & Potato Fritters?
Cake Flour, Carrot, Chickpeas, Coconut Yoghurt, Corn, Fresh Chives, Green Leaves, Lemon, NOMU Oriental Rub, Onion, Potato, Sherry Vinegar
What is the nutritional information of Corn & Potato Fritters?
Calories: 760, Carbs: 146 grams, Fat: grams, Protein: 23.6 grams, Sugar: 20.1 grams, Salt: 461 grams
How do I prepare Corn & Potato Fritters?
FRITTER FRENZY: Place a pan over medium-high heat with enough oil to cover the base. Once hot, scoop 2 tbsp of the fritter mixture into the hot oil. Flatten slightly and repeat with the remaining mixture, leaving a 1cm gap between each fritter. You may need to do this step in batches. Fry until crispy and cooked through, 3-4 minutes per side. Remove from the pan and drain on paper towel. PREP STEP: Place the grated potato in a clean tea towel. Close up tightly and squeeze out as much liquid as possible from the potato. Discard the liquid and place the drained potato in a bowl. Add the grated carrot, ½ the chopped chives, the corn, the flour, the remaining rub, seasoning, and 100ml of water. Mix until fully combined and the flour has been fully absorbed. Add an extra splash of water if it’s too thick. TOSS IT UP: Drain and reserve the pickling liquid from the onions. In a salad bowl, combine the rinsed green leaves, the drained pickled onions, the roasted chickpeas, a drizzle of oil, a squeeze of lemon juice (to taste), the reserved pickling liquid (to taste), and seasoning. CHICK TO THE PEA!: Preheat the oven to 200°C. Spread out the drained chickpeas evenly on a roasting tray. Coat in oil, ½ the NOMU rub, and seasoning. Roast in the hot oven until crispy and caramel in colour, 15-20 minutes (shifting halfway). PICKLE ME UP: To a bowl, add 20ml of water, 10ml of sweetener, seasoning, and the sherry vinegar. Mix until the sweetener is fully dissolved. Add the sliced onion and toss until fully coated. Set aside to pickle. LET’S EAT!: Pile up the fritters. Side with the chickpea salad. Sprinkle over the remaining chives. Dollop over the coconut yoghurt and serve with any remaining lemon wedges on the side. Great work, Chef!
What should be prepared from my kitchen to make Corn & Potato Fritters?
Cake Flour, Carrot, Chickpeas, Coconut Yoghurt, Corn, Fresh Chives, Green Leaves, Lemon, NOMU Oriental Rub, Onion, Potato, Sherry Vinegar
How many calories does Corn & Potato Fritters have?
760 calories
How much fat content does Corn & Potato Fritters have?
grams
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