Crispy Pap Fritters with Grilled Boerewors & Tomato-Onion Smoor
Taste the tradition. Love the flavour. Share the joy.
Ingredients:
For the Pap Fritters:
- 2 cups Woolworths Maize Meal
- 4 cups water
- 1 tsp salt
- 2 tbsp chopped parsley
- Freshly ground black pepper
- 2 eggs
- 2 cups Toasted Ciabatta Breadcrumbs
- Woolworths Canola Oil, for deep frying
For the Boerewors:
- 600–800g Woolworths Traditional Boerewors
For the Smoor:
- Woolworths Boerewors Relish 400 g
How To Make Crispy Pap Fritters with Grilled Boerewors & Tomato-Onion Smoor
1. Prepare the Pap: Bring the water and salt to the boil, gradually whisk in the maize meal, reduce the heat and cook until thick, stirring regularly. Cover and cook for 30 to 40 minutes until smooth. Chill for at least 3 hours until completely cooled down.
2. Shape the Pap Fritters: Roll the chilled pap mixture into bite-sized balls, then gently flatten each one into a small patty. Coat each patty in flour, dip it into the beaten egg, then coat evenly in panko breadcrumbs.
3. Fry the Pap Fritters: Heat the canola oil, fry the crumbed pap patties in batches until crisp and golden, drain on a paper towel.
4. Braai or pan fry the boerewors until golden and cooked through, slice into bite-sized rounds.
5. Heat the Boerewors Relish in a saucepan over medium heat until warmed through.
6. Arrange the crispy pap fritters on a serving platter, top each with a piece of boerewors and drizzle over the smoor. Finish with fresh coriander.
What happens to parsley and black peppe?