Nyama, Yams, And Yorkshire Puddings...

  My Sunday posts are going to be a little bit special and certainly very different compared to my usual  Blog content. Having spent several years as a chef  and a few more reading up on odd recipes I thought it would be nice to combine business with pleasure and bung this accumulated wisdom onto the electronic pages of Zulu Dalek. Each Sunday will feature some aspect of  food, be it a few words on troop rations in the 19th century, a discussion on cannibalism or even the ins and outs of Nigella Lawson's decolletage...there will also be a weekly recipe which as far as possible will be something you can cook with relative ease at home. It might be something to feed the lads on Gaming Night or it might be  a delicious something or other with which  you can surprise your loved one on that special occasion.

   I will also be taking requests. If anyone really wants to know how to cook perfect poached eggs, how to bake a cake or just how to make a great salad dressing I will be only too happy to oblige. On Sunday December 2nd I be will introducing my tried and tested Idiot Proof Christmas Dinner which will help any of you strut your funky stuff on Christmas day and impress family, friends or just your drunken buddies from the pub. Anyway, this week's recipe is:

ZAMBIAN FRIED FRITTERS

The lovely Maureen (I can't call her Mrs Zulu Dalek on a Sunday) and I enjoy these as a snack with a glass of something relaxing but they can also form part of an evening meal with a little tweaking here and there. The only special bit of kit you will need is some kind of deep fat fryer. First of all get your ingredients together...

Ingredients with all important cup of tea...

I still work in old money but I have included the new fangled metric stuff for those of you held in thrall by Brussels.

1lb (450g) Plain Flour

1 teaspoon salt

1 sachet dried yeast ( I use either Allinsons or Hovis) or a teaspoon if in a tub

Half a pint (300ml)  warm (not boiling) water

Another 3-4oz (50-100g) Plain Flour for the kneading bit

The cup of tea is optional...

Sieve all the dry ingredients into a large bowl. This adds air to the mix and gets rid of lumps and weevils and the like which are unnecessary to the recipe.

Weevil free...

 Now is the time to add any flavouring to the mix. as I am making sweet fritters I am adding about 4oz of sugar, a heaped teaspoon of mixed spice and a teaspoon of cinnamon. Stir this in with a metal spoon. Make a well in the mix and slowly pour in the warm water stirring as you go.

Gently does it...

 You should end up with a bowl of sticky glup.

Glup!!!

 Sprinkle half the remaining flour onto your work surface; scrape the glup onto this and start kneading! Now is the time  to let your mind wander as you fold and pummel the dough into submission. Imagine you are getting your own back on the school bully or just softening up the bank manager. Add flour and knead until the dough is dry to the touch but springy.

Give me a bloody overdraft!!!

 Find a tray and put some clingfilm or grease proof paper on it. Tear the mix into  bits and roll into ping pong sized balls.

The shaping of the balls.

Balls before proving.

You should get 14-18 balls out of this mix. Lightly moisten a teatowel with warm water, cover your balls and leave in a warm place such as an airing cupboard or by a radiator for about an hour and a half. This is called proving and it's very important as this is when the yeast does its stuff.

Balls after proving.

Heat your deep fat fryer to 180C, if your fryer has a basket do not use it as your balls will stick to it and everything will go terribly wrong  . Roll each ball again and carefully drop into the hot oil leaving room for them to expand. They will sink but quickly rise to the surface.

Leave room for your balls to expand.

Let them fry for about 10 minutes then flip them over and give them another 10 minutes or so until they are an even golden brown in colour.. They should be light and crispy on the outside. When done remove them from the oil and let them drain on some kitchen towel. If you are doing a large amount just keep them warm in an oven at 100C. 

Shout something along the lines of, "They're ready!!!" or, "They've worked!!!" and serve.

The lovely Maureen modelling the finished fritters. Yum!

Tweaking Moment

If you want to use these as a side dish for an evening meal or as a savoury nibble try skipping half the sugar and adding a chopped fresh red chilli, some lemon zest and some chopped fresh coriander. Absolutely smashing with ice cold beer...trust me.

Next Sunday I will provide an insight into the field rations of the average British soldier during the Zulu Campaign in 1879 and a recipe for lemon spiced chicken courtesy of  Mrs Zulu Dalek...(oops!).