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