Celebrate summer with these fab fritters that 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!
Summer Corn & Biltong Fritters
Summer Corn & Biltong Fritters
with a tomato & olive salad
Hands on Time: 30 - 50 minutes
Overall Time: 40 - 65 minutes
Ingredients:
- 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
- Spring Onions
- Tomato/es
- Tomatoes
From your kitchen:
- Oil (cooking, olive OR coconut)
- Seasoning (Salt & Pepper)
- Water
- Egg/s
- Paper Towel
SOME PREP
Peel and finely dice ¼ [½]|#7DA0D7 of the Onion. Rinse, trim and finely slice, 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. And finally, 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, 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. And finally, 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, 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. And finally, 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, 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. And finally, 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!
Frequently Asked Questions
What is the preparation time for Summer Corn & Biltong Fritters?
The preparation time for Summer Corn & Biltong Fritters with a tomato & olive salad is between 30 and 50 minutes.
What is the total time required to make Summer Corn & Biltong Fritters with a tomato & olive salad?
The total time required to make Summer Corn & Biltong Fritters with a tomato & olive salad is between 40 and 65 minutes.
How many servings does Summer Corn & Biltong Fritters provide?
4 servings
What are the main ingredients in Summer Corn & Biltong 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, Spring Onions, Tomato/es, Tomatoes
What is the nutritional information of Summer Corn & Biltong Fritters?
Calories: 780.5, Carbs: 78.7 grams, Fat: grams, Protein: 42.9 grams, Sugar: 22.1 grams, Salt: 1692.9 grams
How do I prepare Summer Corn & Biltong Fritters?
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, 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. And finally, rinse, pick and roughly chop the mint. 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.
What should be prepared from my kitchen to make Summer Corn & Biltong 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, Spring Onions, Tomato/es, Tomatoes
How many calories does Summer Corn & Biltong Fritters have?
780.5 calories
How much fat content does Summer Corn & Biltong Fritters have?
grams
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