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Crunchy Corn 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
  • rocket leaves, to serve
  • TM aoili, to serve
  • Tomato chutney, to serve

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, , sp4.

    Fry fritters in hot pan until golden brown.


    Enjoy with a squeeze of lemon/lime and TM garlic aoli or tomato chutney and fresh rocket.




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Feel free to add more or less of this and that - fritters lend themselves to 'use what you have'. I've sometimes substituted pumpkin or kumara for the potato, and 1/2 c frozen peas for the zucchini!!

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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