Combine the flours, mealie meal, polenta, salt, baking powder, courgette, carrot, green pepper, herbs and cumin. Gradually add the beer or soda water, until mixed through. If the batter is too dry, add a little water, then stir in the corn.
Heat some oil in a frying pan, then drop spoonfuls of the batter into the pan, leaving space for spreading. When bubbles start to form at the top, flip the fritters over with a spatula and fry for another 1–2 minutes until golden-brown. Remove from the pan and drain on paper towel. Keep warm.
Place a piece of camembert on each fritter and allow to melt until creamy. Grind over lots of black pepper. Serve with rashers of bacon and golden syrup in a dipping bowl.
Extracted from Taste the Little Karoo by Beate Joubert (Struik Lifestyle). also available in Afrikaans as Proe die Klein-Karoo. Photograph: © Penguin Random House/Sean Calitz