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Pap And Corn Fritters

Pap And Corn Fritters

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

Preparation time


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

Preparation 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 amasi. 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 fritters with the guacamole and oven roasted vine tomatoes.


  • Nut Free
  • Vegetarian

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