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Asian Recipes
Asian Corn & Kaffir Lime Fritters

Asian Corn & Kaffir Lime Fritters

with Sweet Potato Fries & Sweet Chilli Dipping Sauce

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3.2 / 4 Ratingout of 517 ratings
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Keep your eyes on your fritters when this meal hits the table, because with the incredibly tasty combo of kaffir lime leaves, Southeast Asian spices and crushed peanuts they're ripe for the thieving!

Tags:Naturally Gluten-FreeNot Suitable for Coeliacs
Allergens:EggSesameSoyPeanutsGlutenMilk
Preparation Time30 minutes
Cooking difficultyLevel 1
Ingredients
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

2 unit

sweet potato

1 bag

baby spinach leaves

1 bunch

mint

1 unit

lemon

2 leaves

kaffir lime leaves

1 tin

sweetcorn

1 tub

sweet chilli sauce

½ packet

mayonnaise

(ContainsEgg)

1 tub

Japanese Dressing

(ContainsSesame, Soy)

1 bag

slaw mix

1 packet

crushed peanuts

(ContainsPeanutsMay be presentTree Nuts, Gluten, Milk, Sesame, Soy)

1 sachet

Southeast Asian Spice Blend

Not included in your delivery

olive oil

½ tsp

salt

½ cup

plain flour (or gluten-free plain flour)

(ContainsGluten)

1 unit

egg

(ContainsEgg)

2.5 tbs

milk

(ContainsMilk)
Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)3290 kJ
Fat25 g
of which saturates3.2 g
Carbohydrate106 g
of which sugars34.4 g
Protein26 g
Sodium2400 mg
The average adult daily energy intake is 8700 kJ
Utensils
Utensilsarrow down iconarrow down icon
Baking Paper
Baking Tray
Large Non-Stick Pan
Instructionsarrow up iconarrow up icon
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BAKE THE SWEET POTATO FRIES
BAKE THE SWEET POTATO FRIES
1

Preheat the oven to 240°C/220°C fan-forced. Cut the sweet potato (unpeeled) into 1cm fries. Place the sweet potato on the oven tray lined with baking paper. Drizzle with olive oil, season with a pinch of salt and pepper and toss to coat. Roast on the top rack until tender, 20-25 minutes. TIP: Cut the sweet potato to the correct size so it cooks in the allocated time.

GET PREPPED
GET PREPPED
2

While the fries are baking, roughly chop the baby spinach leaves. Pick and thinly slice the mint leaves. Zest the lemon to get a generous pinch, then slice into wedges. Remove the centre veins from the kaffir lime leaves, then very finely chop. TIP: Kaffir lime leaves are fibrous so you want to cut them thinly! Drain the sweetcorn. In a medium bowl, combine the sweet chilli sauce, lemon zest and a good squeeze of lemon juice.

MAKE THE SLAW
MAKE THE SLAW
3

In a medium bowl, combine the mayonnaise (see ingredients list), Japanese dressing, a good squeeze of lemon juice and a pinch of salt and pepper. Add the slaw mix and mint (reserve some for garnish). Just before serving, toss to coat.

MAKE THE FRITTER MIXTURE
MAKE THE FRITTER MIXTURE
4

In a medium bowl, combine the drained sweetcorn, kaffir lime, baby spinach, crushed peanuts, Southeast Asian spice blend, the salt, plain flour, egg and milk. Combine well.

COOK THE FRITTERS
COOK THE FRITTERS
5

In a large frying pan, heat enough olive oil to coat the base of the pan over a medium-high heat. When the oil is hot, take a spoonful of the fritter mixture and add to the pan. Repeat with some of the remaining mixture, without crowding the pan. Cook until golden and cooked through, 3-4 minutes each side. Transfer to a plate lined with paper towel. Repeat with the remaining fritter mixture, adding extra oil to the pan as needed. You should get 3-4 fritters per person.

SERVE
SERVE
6

Divide the sweet potato fries, creamy slaw and Asian fritters between plates. Serve with the sweet chilli dipping sauce and any remaining lemon wedges. Garnish with the reserved mint.