Recipe by Illanique van Aswegen
A lovely appetiser – the crunchy outside is heavenly against the sweet and tender interior of the fritter. It’s easy to make and each bite leaves you wanting more
Deep-fried mealie and ricotta fritters with sour cream and coriander dipping sauce
- 140g self-raising flour
- 2,5ml (½ tsp) cayenne pepper
- 2,5ml (½ tsp) fine salt
- 2 eggs
- 125ml (½ cup) buttermilk
- 90g ricotta cheese
- 300g mealie kernels, cooked
- 1 spring onion, finely chopped
- 15ml (1 tbsp) fresh chives, finely chopped
- canola oil, to deep-fry
Sour cream and coriander dipping sauce
- 250ml (1 cup) sour cream
- 60ml (¼ cup) fresh coriander leava, to garnish
- 30ml (2 tbsp) sweet chilli sauce es + extr
- pinch paprika
- 5ml (1 tsp) lemon juice
For the fritters, combine the flour, pepper and salt together in a bowl. In a separate bowl, whisk together the eggs and buttermilk. Add this to the flour mixture and combine to form a batter. Stir in the ricotta, mealie kernels, spring onion and chives
Heat the oil to 180°C in a deep-fryer or deep pot. Gently drop heaped teaspoonfuls of the batter into the warm oil and fry until golden on all sides. Drain on paper towel.
For the dipping sauce, whizz all the ingredients together with a hand blender. Serve the fritters sprinkled with salt, garnished with fresh coriander and a side of dipping sauce.
To keep the fritter size consistent, use a small ice-cream scoop for the batter.