Food: sumptuous samp & perfect pork
Don’t let leftover samp go to waste. Freeze it for later use – it’s perfect for this recipe.
SERVES 6 AS SNACKS OR SIDE DISH PREPARATION: 15 MIN COOKING: 20 MIN
250ml (1c) self-raising flour 2,5ml (½t) salt 2,5ml (½t) pepper 2,5ml (½t) paprika 2 chillies, chopped 10g fresh coriander,
chopped 10g fresh parsley,
chopped 125ml (½c) milk 2 eggs, whisked 30ml (2T) butter, melted 500ml (2c) cooked samp 250ml (1c) grated cheddar
cheese (optional) oil for deep-frying TZATZIKI ½ cucumber, grated 250ml (1c) yoghurt 2 garlic cloves, crushed
1-2 chillies, chopped a few fresh mint sprigs,
finely chopped salt
herbs to garnish and lemon wedges (optional)
1 Mix the flour, salt, pepper, paprika, chillies and herbs in a bowl. Make a well in the middle.
2 Whisk the milk, eggs and butter together. Mix well into the dry ingredients, then add the samp and cheddar (if using).
3 Heat oil for deep-frying in a saucepan or pot. In batches, drop spoonfuls of the fritter batter in the hot oil and fry until golden brown on the outside and cooked inside – if they brown before being done, turn the heat down.
4 Remove and drain on kitchen paper.
5 TZATZIKI Squeeze out the liquid from the cucumber, then mix with the rest of the ingredients.
6 TO SERVE Serve the fritters with a squeeze of lemon (if using), the tzatziki and herbs or use the tzatziki as a dipping sauce.