Pap And Corn Fritters

Name: Pap And Corn Fritters
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 4
Cuisine: South African
Ingredients: 400 g whole corn kernels, fresh or tinned; 150 g feta cheese, crumbled; 100 g cheddar cheese, grated; 125 ml maize meal (pap); 125 ml self-raising flour; 100 ml spring onion, chopped; 10 ml Robertsons mint; 5 ml Robertsons paprika; 3 eggs; 125 ml buttermilk (amasi or maas); 1 large, ripe avocado; 60 ml coriander, chopped; 200 g baby vine tomatoes; 10 ml Robertsons Italian herbs; salt and pepper to taste; olive oil for frying, plus extra for roasting tomatoes

4 People
40 min.
easy

A light, easy-to-prepare dish made with maize meal, sweetcorn, and spring onion, served with chunky guacamole and baby roasted tomatoes.

Tips

Serve fritters with dollops of guacamole and oven-roasted vine tomatoes.

Ingredients

400 g whole corn kernels, fresh or tinned
150 g feta cheese, crumbled
100 g cheddar cheese, grated
125 ml maize meal (pap)
125 ml self-raising flour
100 ml spring onion, chopped
10 ml Robertsons mint
5 ml Robertsons paprika
3 eggs
125 ml buttermilk (amasi or maas)

Guacamole

1 large, ripe avocado
60 ml coriander, chopped
200 g baby vine tomatoes
10 ml Robertsons Italian herbs
salt and pepper to taste
olive oil for frying, plus extra for roasting tomatoes

Cooking Method

Preheat the oven to 200°C.
In a mixing bowl, combine the corn, feta, grated cheese, maize meal, self-raising flour, chopped spring onion, Robertsons Mint and Robertsons Paprika.
Lightly beat together the eggs and buttermilk (amasi or maas). Add this to your dry ingredients and mix until well combined. Rest for 30 minutes.
Meanwhile place your vine tomatoes on a lined baking tray and drizzle with olive oil. Sprinkle with salt, pepper and Robertsons Italian Herbs. Roast in the oven for 20-25 minutes.
To make the guacamole, use a fork to smash the avocado until chunky. Season with salt, pepper and chopped coriander.
Heat a thin layer of olive oil in a non-stick frying pan on medium heat.
Use a ladle to drop the fritter mix into the pan. Fry the fritters on both sides until golden brown and cooked through.
Drain off any excess oil on paper towel.
Serve the warm fritters on a plate with the guacamole.