Naturally Zimbabwean

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Kapenta Fritters

Thanks to Constance Gumpo for this recipe

Makes about 22 fritters


  • 225g kapenta (fresh is better, but dried also works)
  • 1 egg
  • 60 ml milk
  • 60g plain flour
  • 1/4 tsp baking powder
  • 1 hot chilli pepper, finely chopped
  • 1 onion, minced
  • A handful of chopped fresh chives
  • Oil, for deep-frying
  • Salt and pepper


Give the kapenta a good rinse (or two) in clean water before using.

Whisk the egg yolk and milk together with a fork. Sift in the flour and baking powder and mix to a paste. Add the fish and stir in the chilli pepper, onions and chives. If using fresh kapenta, add a pinch of salt. Beat the egg white to peaks and fold it in.

Heat some oil in a high-sided pot until a piece of batter dropped in sizzles instantly. Fry a small piece and taste. Adjust the seasonings if needed.

Fry a few fritters at a time until dark golden, crisp and light, about 3 minutes. Drain on paper towel.

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