Serves: 4
Ingredients:
500ml (2 cups) chicken stock
100ml beetroot juice
500ml (2 cups) maize meal
15ml (1 tbsp) butter
15ml (1 tbsp) chopped parsley
Salt and freshly ground white pepper
Cake flour
2 eggs, beaten
Desiccated coconut
Sunflower oil for deep-frying
Method:
- Bring the stock and beetroot juice to the boil in a pot.
- Add half the maize meal to the stock and, using a whisk, mix until smooth and no lumps are visible. Stir in the rest of the maize meal, slowly whisking until the mixture is smooth and starting to stiffen.
- Add the butter and parsley and stir through.
- Lower the heat, cover the pot and simmer for 10 minutes, stirring constantly to make sure that the mixture does not burn or stick to the bottom of the pot.
- Remove the pot from the heat and transfer the contents into a bowl. Allow to cool.
- Using a tablespoon, scoop out some of the mix and form it into bite-size balls.
- Dust the balls with flour, dip into the egg and coat lightly with coconut.
- Preheat the oil to 160°C until golden brown all round, about 4 to 6 minutes. Drain on paper towels before serving.