• Preheat oven to 240°C/220°C fan-forced.
• Cut 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, drain sweetcorn.
• Grate carrot(see ingredients), then squeeze out 
any excess moisture using a paper towel.
• Thinly slice apple into wedges.

TIP: Removing excess liquid from the carrot will help 
the fritters crisp up in the pan. 

• In a large bowl, combine corn, carrot, the 
plain flour, egg, milk, Nan’s special seasoning
and Cheddar cheese.
• Season with pepper.
• Crumble in fetta cubes. 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 the
fritter mixture, in batches, flattening 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 oil between batches as needed

• Meanwhile, in a medium bowl, combine a drizzle 
of the balsamic vinegar and olive oil.
• Season with salt and pepper, then add apple
and spinach & rocket mix. Toss to coat.

• Divide Nan’s sweetcorn and fetta fritters, fries 
and apple salad between plates.
• Drizzle dill & parsley mayonnaise over 
the fritters. 
• Sprinkle with flaked almonds to serve. Enjoy!