Crisp Potato and Corn Fritters with Aji Verde

By AislePrompt Editorial · Published 2026-04-11 · Updated 2026-04-11

Golden, savory fritters made with fresh corn and potatoes, served with a vibrant herb-chili sauce that captures Bolivia's Andean flavors. This Bolivian-inspired vegetarian recipe, ready in about 45 minutes, pairs potatoes, corn kernels, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 medium (about 680g), peeled and diced potatoes
• 1 cup (fresh or thawed frozen) corn kernels
• 1/2 cup all-purpose flour
• 2 tbsp cornstarch
• 1 tsp baking powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup, finely chopped cilantro
• 1, lightly beaten egg
• 1/4 cup, for frying vegetable oil
• 1/2 cup cilantro leaves
• 1/4 cup flat-leaf parsley
• 1, seeded and chopped jalapeño
• 1 clove garlic
• 1/4 cup olive oil
• 1 tbsp lime juice
• pinch salt

The food processor we’d make this in → Best Food Processors in 2026: Top Picks + Buying Guide

Instructions

1. Step 1: In a medium bowl, combine 2 medium peeled and diced potatoes (about 680g), 1 cup corn kernels, 1/2 cup all-purpose flour, 2 tbsp cornstarch, 1 tsp baking powder, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 cup chopped cilantro. Add 1 beaten egg and mix until fully combined. Let rest 15 minutes.
2. Step 2: Heat 1/4 cup vegetable oil in a large skillet over medium heat until shimmering (350°F). Form potato mixture into 8 patties (1/2 inch thick) and place in skillet. Fry 3-4 minutes per side until golden brown and crispy. Transfer to paper towels to drain.
3. Step 3: While fritters cook, prepare Aji Verde: In a food processor, combine 1/2 cup cilantro leaves, 1/4 cup flat-leaf parsley, 1 chopped jalapeño, 1 garlic clove, 1/4 cup olive oil, 1 tbsp lime juice, and a pinch of salt. Process until smooth, scraping sides as needed.
4. Step 4: Serve hot fritters with Aji Verde on the side.