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.