• Preheat oven to 240°C/220°C fan-forced.
• Place potato fries on a lined oven tray. Drizzle with 
olive oil, season with salt and crispy seasoning 
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, then squeeze out any excess moisture 
using paper towel.
• Halve snacking tomatoes. 
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 tomatoes, 
spinach & rocket mix and green dressing. Toss to 
coat, then season to taste with salt and pepper.

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