What are the main ingredients in Corn & Potato Fritters?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Tea Towel

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?

Oil (cooking, olive or coconut), Salt & Pepper, Water, Paper Towel, Sugar/Sweetener/Honey, Tea Towel

Corn & Potato Fritters

Name: Corn & Potato Fritters
Prep time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: Oil (cooking, olive or coconut); Salt & Pepper; Water; Paper Towel; Sugar/Sweetener/Honey; Tea Towel

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

with coconut yoghurt & crunchy chickpeas

Hands on Time: 20 - 35 minutes

Overall Time: 30 - 45 minutes

Download the Recipe for 2

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

Serves 1

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

Download the Recipe

Serves 2

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

Download the Recipe

Serves 3

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

Download the Recipe

Serves 4

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!