Jalapeño, Cheddar & Corn Fritters

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

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
Photo of Jalapeño, Cheddar & Corn Fritters
  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

  1. 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).

  2. 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.

  3. 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.

  4. 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

Photo of Honeygold® Grapefruit 1 kg

Honeygold® Grapefruit 1 Kg

Photo of Baby Corn 250 g

Baby Corn 250 G

Photo of Potato Roasting Vegetables 800 g

Potato Roasting Vegetables 800 G

Photo of Mild Spring Onions 100 g

Mild Spring Onions 100 G

Photo of Bulk Everyday Potatoes 3 kg

Bulk Everyday Potatoes 3 Kg

Photo of Everyday Large Potatoes 2 kg

Everyday Large Potatoes 2 Kg

Photo of Chia, Quinoa and Sesame White Corn Cakes 130 g

Chia, Quinoa And Sesame White Corn Cakes 130 G

Views: 155