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Deep-fried samp and cheese balls with chakalaka

Cheese balls with a local spin? Yes please! These deep-fried samp and cheese balls served with chakalaka make perfect snack platter bites.

SERVES 6 // COOKING TIME 2 hours 50 min, plus overnight soaking

1½ cups samp, soaked overnight
2 tbsp / 1 cube chicken stock
100 g butter
100 g Cheddar, grated
3 eggs
1 cup breadcrumbs
Vegetable oil, to deep-fry
Chakalaka, to serve

1. Drain and rinse the samp. Place in a pot with just enough water to cover. Add the stock.
2. Simmer over medium heat for 1 hour, until the samp is al dente, adding more water if needed.
3. Drain excess water, then mix in butter, cheese and a pinch of salt. Leave to cool for 30 minutes.
4. Lightly whisk 2 eggs and add to the mixture. Place in the fridge for 1 hour, to thicken and cool.
5. Scoop up tablespoonfuls of mixture and roll into balls. Dip the balls in the remaining 1 egg (whisked), then in breadcrumbs.
6. Heat the oil to 180°C. Deep-fry the samp balls in batches for 3–5 minutes, until golden brown. Place on a wire rack to drain any excess oil.
7. Serve with chakalaka.

PS: If you don’t have chakalaka or are simply not a fan, serve the samp balls with tomato smoor, sweet chilli sauce or chutney.

Recipe & styling: Amerae Vercueil
Photography: Andreas Eiselen //

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