Food: sump­tu­ous samp & per­fect pork

DRUM - - CONTENTS -

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

TO SERVE

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.

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