Every day should be a fritter day, Chef! So, let’s be corny together and get our hands stuck into making golden potato wedges with a side of fabulous fritters, featuring white cheddar cheese, garlic, corn, spring onion & pickled jalapeños for a slight kick. Sided with a honey-garlic mayo dip and a creamy feta & bell pepper salad.
Jalapeño, Cheddar & Corn Fritters
Jalapeño, Cheddar & Corn Fritters
with potato wedges & roasted garlic mayo
Hands on Time: 25 - 45 minutes
Overall Time: 30 - 50 minutes
Ingredients:
- Bell Pepper
- Bell Peppers
- Cheddar Cheese
- Corn
- Danish-style Feta
- Fritter Flour Mix
- Garlic Clove
- Garlic Cloves
- Honey
- Potato
- Roasted Garlic Mayo
- Salad Leaves
- Sliced Pickled Jalapeños
- Spring Onion
- Spring Onions
From your kitchen:
- Oil (cooking, olive or coconut)
- Salt & Pepper
- Water
- Egg/s
- Milk
- Paper Towel
GOLDEN POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
FAB FRITTERS
In a small bowl, whisk 1 egg. Using a clean dish towel, squeeze all of the water out of the corn. In a bowl, combine the fritter flour mix, the cheese, the grated garlic, and seasoning. Mix in 20ml of milk and ¼ of the whisked egg. Add the chopped jalapeños (to taste), the drained corn, and the spring onion whites. Mix to combine. Return the pan to high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
DIP & SALAD
In a small bowl, combine the mayo with the honey. In a salad bowl, toss together the rinsed green leaves, the pepper strips, the crumbled feta, a drizzle of olive oil, and seasoning.
YUM IN MY TUM
Plate up the potato wedges and the fritters. Side with the bell pepper & feta salad. Serve the honey garlic mayo on the side for dunking and garnish with the spring onion greens.
Potato - 200g
Corn - 100g
Fritter Flour Mix - 42,5ml
Cheddar Cheese - 20g
Garlic Clove - 1
Sliced Pickled Jalapeños - 30g
Spring Onion - 1
Roasted Garlic Mayo - 1 unit
Honey - 10ml
Salad Leaves - 20g
Bell Pepper - 1
Danish-style Feta - 30g
GOLDEN POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 30-35 minutes (shifting halfway).
FAB FRITTERS
In a small bowl, whisk 1 egg. Using a clean dish towel, squeeze all of the water out of the corn. In a bowl, combine the fritter flour mix, the cheese, the grated garlic, and seasoning. Mix in 40ml of milk and ½ of the whisked egg. Add the chopped jalapeños (to taste), the drained corn, and the spring onion whites. Mix to combine. Return the pan to high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
DIP & SALAD
In a small bowl, combine the mayo with the honey. In a salad bowl, toss together the rinsed green leaves, the pepper strips, the crumbled feta, a drizzle of olive oil, and seasoning.
YUM IN MY TUM
Plate up the potato wedges and the fritters. Side with the bell pepper & feta salad. Serve the honey garlic mayo on the side for dunking and garnish with the spring onion greens.
Potato - 400g
Corn - 200g
Fritter Flour Mix - 85ml
Cheddar Cheese - 40g
Garlic Cloves - 2
Sliced Pickled Jalapeños - 60g
Spring Onion - 1
Roasted Garlic Mayo - 2 units
Honey - 20ml
Salad Leaves - 40g
Bell Pepper - 1
Danish-style Feta - 60g
GOLDEN POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
FAB FRITTERS
In a small bowl, whisk 1 egg. Using a clean dish towel, squeeze all of the water out of the corn. In a bowl, combine the fritter flour mix, the cheese, the grated garlic, and seasoning. Mix in 60ml of milk and ¾ of the whisked egg. Add the chopped jalapeños (to taste), the drained corn, and the spring onion whites. Mix to combine. Return the pan to high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
DIP & SALAD
In a small bowl, combine the mayo with the honey. In a salad bowl, toss together the rinsed green leaves, the pepper strips, the crumbled feta, a drizzle of olive oil, and seasoning.
YUM IN MY TUM
Plate up the potato wedges and the fritters. Side with the bell pepper & feta salad. Serve the honey garlic mayo on the side for dunking and garnish with the spring onion greens.
Potato - 600g
Corn - 300g
Fritter Flour Mix - 127,5ml
Cheddar Cheese - 60g
Garlic Cloves - 3
Sliced Pickled Jalapeños - 90g
Spring Onions - 2
Roasted Garlic Mayo - 3 units
Honey - 30ml
Salad Leaves - 60g
Bell Peppers - 2
Danish-style Feta - 90g
GOLDEN POTATO WEDGES
Preheat the oven to 220°C. Place the potato wedges on a roasting tray. Coat in oil and season. Roast in the hot oven until cooked through and crispy, 35-40 minutes (shifting halfway).
FAB FRITTERS
In a small bowl, whisk 1 egg. Using a clean dish towel, squeeze all of the water out of the corn. In a bowl, combine the fritter flour mix, the cheese, the grated garlic, and seasoning. Mix in 80ml of milk and the whisked egg. Add the chopped jalapeños (to taste), the drained corn, and the spring onion whites. Mix to combine. Return the pan to high heat with enough oil to cover the base. Carefully drop tablespoon-sized balls of batter into the hot oil and cook until crisp and golden, 4-5 minutes. Remove from the pan and drain on paper towel.
DIP & SALAD
In a small bowl, combine the mayo with the honey. In a salad bowl, toss together the rinsed green leaves, the pepper strips, the crumbled feta, a drizzle of olive oil, and seasoning.
YUM IN MY TUM
Plate up the potato wedges and the fritters. Side with the bell pepper & feta salad. Serve the honey garlic mayo on the side for dunking and garnish with the spring onion greens.
Potato - 800g
Corn - 400g
Fritter Flour Mix - 170ml
Cheddar Cheese - 80g
Garlic Cloves - 4
Sliced Pickled Jalapeños - 120g
Spring Onions - 2
Roasted Garlic Mayo - 4 units
Honey - 40ml
Salad Leaves - 80g
Bell Peppers - 2
Danish-style Feta - 120g
Woolies Products in this dish
