• Preheat oven to 240°C/220°C fan-forced.
• Cut sweet potato into fries.
• Place fries on a lined oven tray. Drizzle with olive 
oil, season with salt and toss to coat.
• Bake until tender, 20-25 minutes. 
TIP: If your oven tray is crowded, divide the fries 
between two trays. 

• Meanwhile, zest lime to get a generous pinch, then 
slice into wedges.
• Slice cucumber into half-moons. 
• Roughly chop coriander. 
• Slice kernels off the corn cob. 
• Roughly chop baby spinach leaves. 

• In a medium bowl, combine slaw mix, cucumber, 
smokey aioli and a drizzle of olive oil.
• Season to taste with salt and pepper. 

• SPICY! This spice blend is hot! Add less if you’re 
sensitive to heat. In a second medium bowl, 
combine lime zest, coriander (reserve a pinch 
for garnish!), corn, spinach and Mexican Fiesta 
spice blend. 
• Add the plain flour, egg, Cheddar cheese and 
the milk. Season to taste and mix well to combine. 

• In a large frying pan, heat enough olive oil to coat 
the base over medium-high heat.
• When oil is hot, add heaped tablespoons of fritter
mixture in batches and flatten with a spatula. 
• Cook until golden, 3-4 minutes each side (don’t flip 
too early!).
• Transfer to a paper towel-lined plate. You should get 
3-4 fritters per person. 
TIP: Add extra olive oil to the pan between batches 
as needed. 

• In a small bowl, combine light sour cream and a 
good squeeze of lime juice.
• Divide loaded Mexican corn fritters, sweet potato 
fries and smokey slaw between plates.
• Garnish with reserved coriander.
• Serve with lime sour cream and any remaining lime 
wedges. Enjoy!