Clover Maize meal Aranchini balls
Maize meal Aranchini balls
Recipe by Carla Kleinsmit
3 cups leftover maize porridge
1 cup clover mature cheddar
1 cup Clover tussers cheese
½ cup biltong powder
Salt and pepper
½ cup cake flour
3 free-range large eggs
500ml panko breadcrumbs
Oil, used for frying
Mix the porridge, cheeses, biltong powder all in a bowl
Shape the mixture into even sized balls
Pane the balls by placing them in flour, then egg and lastly the breadcrumbs – repeat rolling the balls in the egg and breadcrumbs a second time so it’s double panéd.
Place the balls on a baking tray and refrigerate for at least half an hour.
Heat the oil in a frying pan – fry the aranchini balls until they are nice and golden.
Serve with a mesclun salad and sweet chilli sauce