Crisp Potato and Corn Fritters with Aji Verde

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs (fresh or thawed frozen) corn kernels, all-purpose flour, cornstarch 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.

★ 3.4 (9 ratings) Prep: 25 min Cook: 20 min Serves 4 Bolivian cuisine 310 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Crisp Potato and Corn Fritters with Aji Verde take to make?

Total time is about 45 minutes (25 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Crisp Potato and Corn Fritters with Aji Verde?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep all-purpose flour from drying out.

Can I substitute ingredients in Crisp Potato and Corn Fritters with Aji Verde?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Crisp Potato and Corn Fritters with Aji Verde for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Crisp Potato and Corn Fritters with Aji Verde?

Bolivian vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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