SEMOLINA FRITTERS

The recipe for these unusual fritters was shared by a close friend in Dar. Made from semolina and potatoes these are terribly more..ish and chutneys.

Last weekend I invited some girfriends round for the afternoon and made some snacks and these fritters were amongst the other items I had prepared. I must say, they went down quite well.

The addition of buttermilk makes them tangy and rich tasting. The process is rather simple; firstly mix the buttermilk, and semolina and stir on a low heat until the mixture starts to thicken. Add all the spices and continue to stir. As you siir, the mixture will become even thicker, almost lumpy and once it forms a soft dough like consistency; take it off the heat. Continue to stir off the heat until the moisture is absorbed. Add the mashed potato and mix until all the semolina and potatoes are well blended.

Now shape these into little fingers (or sausage shapes).

Heat some oil in a wok and deep fry these till golden brown. Serve piping hot with green and red chutnies.