For a tasty twist on traditional pap – fried pap balls with a NOLA filling are a great addition to a meal or make a delicious snack, especially when you add a spicy dipping sauce.
NOLA Mayonnaise recently partnered with local foodie Sithembiso Ndashe (Ndash) – founder of Ndash Food Concepts – to #CreateAStir by adding a new age modern twist to popular Mzansi recipes. Have a look at their twist on fried pap balls.
Fried Pap Balls with a Creamy Nola Centre
Recipe by Sithembiso Ndashe
- 2 ½ Cups maize meal
- 3 Cups water
- ½ Cup milk
- 3 Tbsps. butter
- ½ Cup Nola Original Mayonnaise
- ½ Cup grated cheese
- Finely chopped parsley
- ½ Onion – diced
- Diced red pepper
- 3 Eggs, beaten
- 1 Cup dry breadcrumbs
- Oil, for deep-frying
- Salt and pepper seasoning
- Bring the water to boil in a large saucepan.
- Add 1 cup maize meal and stir into water until mixed, cover and let it simmer for 6 minutes.
- Reduce the heat to medium and add an additional 1 cup of maize meal and mix together.
- Add the milk, parsley, onion, red pepper and mix again.
- If the mixture is still soft – add the remaining maize meal and let it cook over a slow heat, cover pot.
- Remove the lid and repeatedly mash the pap against the side of the saucepan for approximately 2 minutes to get rid of any lumps.
- Cook for a further 5 – 10 minutes
- Add the cheese and 2 Tbsps. of Nola Original Mayonnaise
- Stir – if the pap is a bit too dry, add a little more water and stir again
- Add the butter and stir – transfer into a bowl to cool down
- Roll the pap mixture into balls – create a small hole and stuff the pap balls with Nola Original Mayonnaise before sealing the hole
- Dip each pap ball into the beaten egg mixture and then roll in the breadcrumbs
- Bring the oil to the boil and deep-fry the pap balls for 5 minutes or until golden brown
Serve with a rich tomato onion gravy, Ox Liver or Grilled Wors.
For the spicy dipping sauce combine two tablespoons of Greek yoghurt, with one tablespoon each of NOLA Original Mayonnaise and chili sauce and salt and pepper to taste.
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