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.
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
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.