“Fritter” refers to a wide variety of fried food made from batter and infused with other ingredients. They’re popular in various cultures around the world. Our maize, nut, and corn fritters are an adaptation of tasty tribal snack called Mukhomo from the Northern Province, South Africa. They’re best enjoyed with a fresh raita (yoghurt based condiment).
Recipe by: Gold Restaurant
Makes: Approximately 16
Serves: 8 (2 fritters each as a starter portion)
Difficulty: Easy
Preparation: 10 minutes (fritters)*
Cooking: 15-20 minutes
*Our apple and mint raita takes 10 minutes to prepare and must be chilled for an hour or two before serving (see below)
Ingredients
T = tablespoon
t = teaspoon
Fritters:
- 410 g cooked whole kernel corn (can use tinned)
- 100 g roasted, salted peanuts
- 1 egg
- 2 ml (½ t) paprika
- 1 ml (¼ t) black pepper
- Vegetable oil for frying
Apple and mint raita:
- 2 large granny smith apples
- 250 ml (1 cup) fresh mint leaves
- 2 ml (½ t) salt
- 1 garlic clove
- 2ml (½ t) green masala
- Juice of ½ a lemon or 45 ml (3 T) bottled (unsweetened) lemon juice
- 60 ml (4 T) plain full-cream yoghurt
Method
Fritters:
- To make the fritter batter, drain the corn and blot off moisture by placing them on kitchen paper or a clean tea towel. This reduces spluttering when fried.
- Place the corn in a bowl and add the peanuts. Mix and crush to a fairly rough paste using the traditional pestle and mortar method or a food processor.
- Mix in the egg, paprika and pepper.
- Heat oil in a saucepan and carefully drop-in tablespoons of the batter. Fry for 1 or 2 minutes on each side until crisp and golden.
- Transfer to a draining rack over absorbent paper.
- Serve warm or at room temperature with apple and mint raita.
Apple and mint raita:
- Peel apples, core and slice.
- Ensure mint is well washed and dried. Remove woody stalks.
- Place all ingredients in a food processor to purée.
- Mix in the yoghurt.
- Cover and chill for an hour or two until ready to serve.
