Mealie fritters with bacon and camembert

Mealie fritters

Made with polenta, mealie meal, and coconut or almond flour, these are some superlative fritters. They’re the creation of chef Beate Joubert, and feature in her new cookbook, ‘Taste the Little Karoo’.

Serves: 12


1 cup cake flour
1 Tbsp fine coconut or almond flour (available from health shops)
1 cup mealie meal
1 cup uncooked polenta
1 tsp salt
4 tsp baking powder
1 grated courgette
1 finely grated carrot
1⁄2 finely chopped sweet green pepper
1 Tbsp chopped fresh basil
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh coriander
1 Tbsp dried mixed herbs
1 tsp ground cumin
1 cup beer or soda water
410 g can whole kernel corn, or the same amount cut from cooked mealies
canola oil for frying
150 g camembert
Freshly ground black pepper
250 g streaky bacon, fried until crispy
For dipping: golden syrup


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.

Taste the Little KarooExtracted 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

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