These fab fritters uses Mzansi’s mouthwatering favourite: biltong! Sweet pops of corn, salty biltong, spring onion & our special UCOOK spice mix combine for a burst of fritter flavour. Served with a creamy golden onion & piquante pepper drizzle and a tangy & zesty tomato, olive & cooling mint salad. You are most welcome, Chef!
Serving guide
Choose your portion size.
SOME PREP
Peel and finely dice ¼ [½]|#7DA0D7 of the Onion. Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Rinse the Tomato/es and cut into bite-sized pieces. Roughly chop the biltong, piquanté peppers and olives separately. Rinse, pick and roughly chop the mint.
BROWN Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and golden, 4-5 minutes. Remove from the pan and set aside to cool.
BILTONG BATTER
In a bowl, whisk ½ [1]|#7DA0D7 egg and the milk. Add the biltong, Corn, spring Onion whites, flour & spice mix, and seasoning. Mix until combined (the batter should be thick but spoonable). Loosen with a splash of water if it's too thick.
FRY THE FRITTERS
Return the pan to medium-high heat with enough oil to cover the base. Gently add tablespoons of biltong batter into the pan, flatten slightly, and fry the fritters until golden and crispy, 2-3 minutes per side (flipping them gently). Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a small bowl, combine the crème fraîche, Onion, and peppers. In a salad bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify, add the tomatoes, olives, mint, and seasoning.
TIME TO EAT
Plate up the delicious fritters, side with a dollop of flavourful crème fraîche, and serve the chunky Tomato salad on the side. Garnish with the spring onion greens and enjoy, Chef!
SOME PREP
Peel and finely dice ¼ [½]|#7DA0D7 of the Onion. Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Rinse the Tomato/es and cut into bite-sized pieces. Roughly chop the biltong, piquanté peppers and olives separately. Rinse, pick and roughly chop the mint.
BROWN Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and golden, 4-5 minutes. Remove from the pan and set aside to cool.
BILTONG BATTER
In a bowl, whisk ½ [1]|#7DA0D7 egg and the milk. Add the biltong, Corn, spring Onion whites, flour & spice mix, and seasoning. Mix until combined (the batter should be thick but spoonable). Loosen with a splash of water if it's too thick.
FRY THE FRITTERS
Return the pan to medium-high heat with enough oil to cover the base. Gently add tablespoons of biltong batter into the pan, flatten slightly, and fry the fritters until golden and crispy, 2-3 minutes per side (flipping them gently). Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a small bowl, combine the crème fraîche, Onion, and peppers. In a salad bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify, add the tomatoes, olives, mint, and seasoning.
TIME TO EAT
Plate up the delicious fritters, side with a dollop of flavourful crème fraîche, and serve the chunky Tomato salad on the side. Garnish with the spring onion greens and enjoy, Chef!
SOME PREP
Peel and finely dice ¾ [1]|#7DA0D7 of the Onion. Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Rinse the Tomato and cut into bite-sized pieces. Rinse the tomatoes and cut into bite-sized pieces. Roughly chop the biltong, piquanté peppers and olives separately. Rinse, pick and roughly chop the mint.
BROWN Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and golden, 5-6 minutes. Remove from the pan and set aside to cool.
BILTONG BATTER
In a bowl, whisk 1½ [2]|#7DA0D7 eggs and the milk. Add the biltong, Corn, spring Onion whites, flour & spice mix, and seasoning. Mix until combined (the batter should be thick but spoonable). Loosen with a splash of water if it's too thick.
FRY THE FRITTERS
Return the pan to medium-high heat with enough oil to cover the base. Gently add tablespoons of biltong batter into the pan, flatten slightly, and fry the fritters until golden and crispy, 2-3 minutes per side (flipping them gently). Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a small bowl, combine the crème fraîche, Onion, and peppers. In a salad bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify, add the tomatoes, olives, mint, and seasoning.
TIME TO EAT
Plate up the delicious fritters, side with a dollop of flavourful crème fraîche, and serve the chunky Tomato salad on the side. Garnish with the spring onion greens and enjoy, Chef!
SOME PREP
Peel and finely dice ¾ [1]|#7DA0D7 of the Onion. Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Rinse the Tomato and cut into bite-sized pieces. Rinse the tomatoes and cut into bite-sized pieces. Roughly chop the biltong, piquanté peppers and olives separately. Rinse, pick and roughly chop the mint.
BROWN Onion
Place a pan over medium heat with a drizzle of oil. When hot, fry the Onion until soft and golden, 5-6 minutes. Remove from the pan and set aside to cool.
BILTONG BATTER
In a bowl, whisk 1½ [2]|#7DA0D7 eggs and the milk. Add the biltong, Corn, spring Onion whites, flour & spice mix, and seasoning. Mix until combined (the batter should be thick but spoonable). Loosen with a splash of water if it's too thick.
FRY THE FRITTERS
Return the pan to medium-high heat with enough oil to cover the base. Gently add tablespoons of biltong batter into the pan, flatten slightly, and fry the fritters until golden and crispy, 2-3 minutes per side (flipping them gently). Remove from the pan and drain on paper towel.
JUST BEFORE SERVING
In a small bowl, combine the crème fraîche, Onion, and peppers. In a salad bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify, add the tomatoes, olives, mint, and seasoning.
TIME TO EAT
Plate up the delicious fritters, side with a dollop of flavourful crème fraîche, and serve the chunky Tomato salad on the side. Garnish with the spring onion greens and enjoy, Chef!
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Frequently Asked Questions
What is the preparation time for Biltong & Corn Fritters?
The preparation time for Biltong & Corn Fritters with a tomato & olive salad is between 30 and 50 minutes.
What is the total time required to make Biltong & Corn Fritters with a tomato & olive salad?
The total time required to make Biltong & Corn Fritters with a tomato & olive salad is between 40 and 65 minutes.
How many servings does Biltong & Corn Fritters provide?
4 servings
What are the main ingredients in Biltong & Corn Fritters?
Beef Biltong, Corn, Creme Fraiche, Flour & Spice Mix, Fresh Mint, Full Cream UHT Milk, Onion, Piquanté Peppers, Pitted Kalamata Olives, Red Wine Vinegar, Spring Onion, Tomato, Tomato/es
What is the nutritional information of Biltong & Corn Fritters?
Calories: 780, Carbs: 79 grams, Fat: grams, Protein: 43 grams, Sugar: 22 grams, Salt: 1693 grams
How do I prepare Biltong & Corn Fritters?
TIME TO EAT: Plate up the delicious fritters, side with a dollop of flavourful crème fraîche, and serve the chunky tomato salad on the side. Garnish with the spring onion greens and enjoy, Chef! JUST BEFORE SERVING: In a small bowl, combine the crème fraîche, onion, and peppers. In a salad bowl, combine the vinegar and a generous drizzle of olive oil. Mix to emulsify, add the tomatoes, olives, mint, and seasoning. FRY THE FRITTERS: Return the pan to medium-high heat with enough oil to cover the base. Gently add tablespoons of biltong batter into the pan, flatten slightly, and fry the fritters until golden and crispy, 2-3 minutes per side (flipping them gently). Remove from the pan and drain on paper towel. BILTONG BATTER: In a bowl, whisk ½ [1]|#7DA0D7 egg and the milk. Add the biltong, corn, spring onion whites, flour & spice mix, and seasoning. Mix until combined (the batter should be thick but spoonable). Loosen with a splash of water if it's too thick. BROWN ONION: Place a pan over medium heat with a drizzle of oil. When hot, fry the onion until soft and golden, 4-5 minutes. Remove from the pan and set aside to cool. SOME PREP: Peel and finely dice ¼ [½]|#7DA0D7 of the onion. Rinse, trim and finely slice the spring onion, keeping the white and green parts separate. Rinse the tomato/es and cut into bite-sized pieces. Roughly chop the biltong, piquanté peppers and olives separately. Rinse, pick and roughly chop the mint.
What should be prepared from my kitchen to make Biltong & Corn Fritters?
Beef Biltong, Corn, Creme Fraiche, Flour & Spice Mix, Fresh Mint, Full Cream UHT Milk, Onion, Piquanté Peppers, Pitted Kalamata Olives, Red Wine Vinegar, Spring Onion, Tomato, Tomato/es
How many calories does Biltong & Corn Fritters have?
780 calories
How much fat content does Biltong & Corn Fritters have?
grams