RECIPE | Chakalaka corn latkes (fritters)

Makes: about14

Ingredients:

750ml (3 cups) frozen corn kernels, defrosted

90ml (6 tbsp) ready-made chakalaka

1 large potato, grated

1 chilli, finely chopped, optional

120g (1 cup) cake flour, sifted

1 egg

5ml (1 tsp) baking powder

Salt and pepper to taste

Cooking oil for frying

Avocado aioli:

125ml (½ cup) mashed avocado

15ml (1 tbsp) lemon juice

5ml (1 tsp) crushed garlic

125ml (½ cup) mayonnaise

Method:

1. First make the avocado aioli by combining all the ingredients.
2. To make the latkes, combine the corn kernels, chakalaka, potato, chilli (if using), flour, egg, baking powder and salt and pepper in a bowl.
3. Heat oil in a frying pan over a medium heat, then drop heaped spoonfuls of latke batter into the oil. As the latkes fry, flatten them slightly with the back of the spoon.
4. Once they are golden-brown and crispy, drain them on kitchen or brown paper. Serve with the sauce.

• Recipe and photo from 'A Taste of SA with The Kosher Butcher's Wife' (Penguin Random House, R279).  Joburg foodie Sharon Lurie's third cookbook, it's another large collection of fresh food ideas that reflect her culinary heritage as a proud South African and Jewish cook.