Deep-fried mealie and ricotta fritters with sour cream and coriander dipping sauce

November 10, 2013 (Last Updated: January 11, 2019)

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

Print Recipe

Deep-fried mealie and ricotta fritters with sour cream and coriander dipping sauce

Serves: 4
Cooking Time: 30 mins

Ingredients

  • Fritter

  • 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

Instructions

1

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

2

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.

3

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.

Notes

To keep the fritter size consistent, use a small ice-cream scoop for the batter.

 

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November 10, 2013 (Last Updated: January 11, 2019) By
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