Cape kitchen Rich Cape Malay avours from foodie Cariema Isaacs

Foodie Cariema Isaacs brings you rich Cape Malay flavours in­spired by her child­hood in Cape Town’s Bo-kaap. Fry these spicy snacks un­til crispy and crunchy so they don’t re­tain too much oil.

Glamour (South Africa) - - Front Page - Serves 6-8

What you’ll need

6 spinach leaves

1 medium onion, coarsely grated

1 medium potato, peeled

and coarsely grated

500ml Pakco Chilli Bite Mix

5ml bak­ing pow­der

250ml wa­ter

750ml oil for deep fry­ing

The how-to Rinse the spinach well un­der run­ning wa­ter, drain and pat dry. Fold each leaf in half length­ways and re­move the hard, white stem with a sharp par­ing knife. Stack a few leaves on top of one an­other and roll like a cigar. Slice hor­i­zon­tally into rib­bons and chop roughly. Next, peel the onion and potato, then use the coars­est set­ting on your grater to grate both in­gre­di­ents.

Place the veg­gies in a large bowl and mix well. Add re­main­ing in­gre­di­ents, ex­cept the oil, and mix to form a bat­ter. Heat the oil for 5 min­utes over a high heat, and then re­duce to medium. Drop spoon­fuls of the bat­ter into the oil. The fritters will sink to the bot­tom, then slowly rise as they cook. When this hap­pens, gen­tly turn them over to fry the other side un­til golden and light.

Re­move and put on a pa­per towel to rest, just be­fore serv­ing. They should be crisp, with a soft, spongy cen­tre.

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