Oat Fritters From South Africa Food

SOUTH AFRICAN SWEET POTATO FRITTERS

Steps:

• Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees.
• Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes. Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour.
• Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side. Drain on absorbent paper and serve hot.

OAT FRITTERS FROM SOUTH AFRICA

Steps:

• Saute finely chopped bacon, mushroom and tomato in a frying pan.
• Using a little water or milk, blend rolled oats to a smooth cream and add beaten egg, parsley and salt and pepper.
• Fry tablespoonfuls of batter on both sides until golden-brown.

PUMPKIN FRITTERS, SOUTH AFRICAN RECIPE

Steps:

• Put all the dry ingredients in a processor.
• If not using a processor, put in a mixing bowl, and mix well.
• Add the eggs, and process well until a thick batter forms -- or mix well in the mixing bowl. The batter should almost hold its shape when tested with a spoon.
• If the batter is too stiff, add a tiny amount of milk. If by any chance it is runny, add more flour (shouldn't happen!).
• Heat oil in a pan, using medium to high heat to start with.
• Scoop up heaped tablespoons of batter, and drop into pan, but not too close together. You won't have huge fritters as some of the batter will stay clinging to the spoon.
• Fry until firm and golden on the underside, then flip over and fry on other side.
• (You could use a non-stick pan and not use oil or butter, but a little oil is preferable).
• The fritters will puff up slightly and keep their shape, but will deflate a bit as you take them out of the pan. To test for doneness, press very lightly on the fritters. When done, they will tend to spring back. If still uncertain, press harder: no batter should run out the sides.
• Serve warm, either as a side dish, or as a dessert with plenty of crunchy cinnamon-flavoured sugar.
• NOTE 1: The pumpkin MUST be dry. We do not have canned pumpkin in South Africa, and would use home-cooked pumpkin. Whatever: drain very well, or cook the pumpkin in a pot without a lid until all water has evaporated.
• NOTE 2: I do not know if your canned pumpkin is sweetened. If so, don't add sugar -- it's your choice.
• NOTE 3: I specified yellow sugar, which Zaar's format does not recognise. Use brown or white if no yellow granulated sugar available.

WEST AFRICAN BANANA FRITTERS

Steps:

• Heat 3 inches of oil in a heavy saucepan or deep fryer to 375 degrees.
• Mix the eggs, milk, brown sugar, flour, and baking soda together in a medium-sized bowl.
• Add the banana slices a few at a time, coating them well with the batter.
• With a long slotted spoon remove the banana slices a few at a time and place them into the oil.
• Fry the bananas for 2 to 3 minutes, until lightly browned, turning them once. Drain them on paper towels and transfer them to a serving platter.
• Repeat the process until all of the bananas have been fried.
• Sprinkle them with the confectioners' sugar and serve warm.

KOEKSISTERS (SOUTH AFRICAN SYRUP-SOAKED FRITTERS)

Steps:

• Prepare syrup the day before making the koeksisters and chill thoroughly.
• Dissolve sugar in water over medium heat.
• Add spices and knob of ginger.
• Boil together for 10 minutes.
• Sift flour, salt and baking powder into a bowl.
• Rub in butter finely, add beaten eggs with enough milk to blend into a stiff dough.
• Chill dough in refrigerator for 30 minutes.
• Roll out to 5 mm (1/4 inch?) thick and cut into strips approximately 70 x 30 mm (3 x 1 inches).
• With a sharp knife, cut each strip into 3 smaller ones, leaving them attached at one end.
• Plait (braid) loosely and pinch ends to secure.
• Drop a few at a time into hot oil.
• Cook until lightly-browned and puffed.
• Lift out and drain for just 1 minute of crumpled paper towels, then drop at once into chilled syrup.
• Soak in syrup, lift out and drain in a sieve until dry.
• Note: I'm sure my cousin got a larger yield than this, she made hers very small and dainty.
• You can make them the size that suits your needs and aesthetics.
• I like them small and dainty, but that's the only way I've ever had them.

A SIMPLE SWEET POTATO FRITTERS RECIPE FROM SOUTH AFRICA

Steps:

• Heat 2 inches of oil in a heavy saucepan or fryer to 375 degrees. Grate the sweet potatoes into medium-sized bowl, cover them with boiling water, and let them stand for 15 minutes.
• Drain off the water and slowly add the remaining ingredients, stirring to make sure that they are well mixed. You should have a thickish paste that will hold its shape when picked up in a tablespoon. If the mixture is too thick, add a bit of warm water. If it is too thin, add a bit more flour.
• Drop the mixture, a few tablespoons at a time, into the hot oil and cook the fritters for 3 to 5 minutes, or until they float to the surface, turning them once to make sure that they are slightly browned on each side.
• Drain on absorbent paper and serve hot.