Peruvian Potato and Corn Fritters with Spicy Mayo

Crispy and flavorful fritters made with Peruvian potatoes, corn, onions, and spices. Served with a spicy mayo for dipping. A delightful snack or appetizer with a Peruvian twist.

Prep Time

20 minutes

Total Time

45 minutes

Calories

535 kcal

Difficulty

Easy

Equipment

4 items

Cost

£1.11/serving

Season:

Meal Type:

Cuisine:

Dietary:

Mood:

Ingredients

Servings

1lbPeruvian Potatoes (yellow or red)(Yukon Gold or red potatoes can substitute)

£1.20

1cupCorn Kernels (fresh or frozen)(If frozen, thaw before using)

£0.60

0.5Red Onion(Finely chopped)

£0.25

1tbspAji Amarillo Paste(Substitute with a pinch of cayenne pepper for heat, adjusting to taste)

£0.75

0.3cupFresh Cilantro(Chopped)

£0.40

2tbspCornstarch(For binding, can use potato starch as well)

£0.10

1Egg(Optional, for binding (can omit for vegan option and add an additional tablespoon of cornstarch))

£0.30

0.5tspSalt(To taste)

£0.01

0.3tspBlack Pepper(To taste)

£0.02

0.5cupVegetable Oil(For frying)

£0.20

0.5cupMayonnaise(For spicy mayo)

£0.35

1tspSriracha(Or other hot sauce, to taste. For spicy mayo.)

£0.15

1tspLime Juice(For spicy mayo)

£0.10

Total Cost

£4.43

£1.11 per serving

Instructions

1.
Peel and boil the potatoes until tender, about 15-20 minutes. Drain and mash well.
2.
In a large bowl, combine the mashed potatoes, corn kernels, red onion, Aji Amarillo paste, cilantro, cornstarch, egg (if using), salt, and pepper. Mix well until all ingredients are combined.
3.
Heat vegetable oil in a frying pan over medium heat. The oil should be about 1/4 inch deep.
4.
Scoop about 2 tablespoons of the potato mixture into the hot oil. Gently flatten each scoop into a small patty.
5.
Fry the fritters for 3-4 minutes per side, or until golden brown and crispy. Do not overcrowd the pan.
6.
Remove the fritters from the pan using a slotted spoon and place them on a paper towel-lined plate to drain excess oil.
7.
While the fritters are cooking, prepare the spicy mayo. In a small bowl, combine the mayonnaise, Sriracha, and lime juice. Mix well.
8.
Serve the potato and corn fritters hot with the spicy mayo for dipping.

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My Notes

Nutrition Information

Nutrition per serving (170g)

535 kcal / 2238 kJ

Carbs

36g

14% of RDA

Fat

43g

61% of RDA

Protein

14% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

4 g

4% of RDA

Sodium

430 mg

19% of RDA

Saturated Fat

7 g

35% of RDA

Chef's Tips

For extra crispy fritters, make sure the oil is hot enough before adding the potato mixture.

Adjust the amount of Aji Amarillo paste or Sriracha to your desired level of spice.

These fritters are best served immediately while they are still crispy. Reheating can make them soggy.

Add cheese such as queso fresco or a vegan alternative for a cheesier flavor.

Cooking Equipment

Large Bowl

Frying Pan

Slotted Spoon

Small Bowl

Wine Pairings

No wine pairing suggestions available for this recipe.

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