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Crunchy Coriander and Peanut Fritters (GF/DF)



6 portion(s)


  • 65 grams peanuts
  • Half bunch coriander
  • 1 spring onion
  • 3 centimetres fresh ginger
  • 2 cloves garlic
  • 2 teaspoons Cumin Seeds Whole
  • 1 teaspoon Ground Coriander
  • 1 zucchini, roughly chopped
  • 1 Cob Corn, kernals cut off
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 430 g potato, roughly chopped
  • 80 g tapioca seed/pearls
  • 2 eggs
  • Oil of your choice for shallow frying

Recipe's preparation

  1. Soak tapioca in two cups of water for 1-3 hours.

    Chop peanuts 6 sec, sp 6, set aside in medium bowl.

    Chop coriander, spring onion, ginger and garlic 3 sec, sp 7, set aside with nuts.

    Without washing bowl dry roast cumin seeds for 2 mins, Varoma temp, sp 2, set aside.

    Chop zucchini 4 sec, sp 4, set aside.

    Add 200g water to bowl and cook potato in basket 13 mins, Varoma temp, sp 3.

    Check potato is cooked through and discard water.  Mash potato in bowl 4 sec, sp 4.

    Add all ingredients back into bowl, drained tapioca, corn and eggs and mix 10 sec, Counter-clockwise operation, sp4.

    Fry fritters in hot pan until golden brown.

    Enjoy with a squeeze of lemon/lime and TM garlic aoli.




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Feel free to add more or less of this and that - fritters lend themselves to 'use what you have' : )

This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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Add a comment
  • I made this with eggplant in

    Submitted by alissasherie on 13. January 2014 - 10:22.

    I made this with eggplant in lieu of zucchini, and I couldn't find tapioca balls so I added extra eggs and chia seeds, they fell apart but the flavour was absolutely sensational! I will try them again when I can find the tapioca, we also had some smoked trout on top, and served with an avocado salsa and some basil mayonnaise (Cyndi O'Meara TM recipe). The flavour combo was mind blowing, hubby was very impressed!

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