Waterblommetjies Puffs

Ingredients

• 150 g flour
• 1 tsp Baking powder
• a pinch sea salt
• 250 ml milk
• 2 Eggs
• 400 g yogurt
• 1 tbsp Lemon Juice
• 5 tbsp Rapeseed Oil
• 1 tsp chili flakes
• 200 g waterblommetjies (canned)
• 100 g grated cheddar
• 2 tbsp freshly chopped parsley

Instructions

1. 1.

   Mix the flour with baking powder and a pinch of salt in a bowl. Whisk in the milk until a thick batter forms. Add the eggs and stir. Let rest for about 20 minutes.

2. 2.

   Whisk the yogurt with lemon juice until creamy and season with salt. Divide into small bowls. Mix 2 tbsp oil with chili flakes and drizzle over the yogurt.

3. 3.

   Drain the flowers well and cut into small pieces. Fold them into the batter along with the cheddar.

4. 4.

   Heat a little oil in a hot, non-stick pan for each puff and drop about 1 tbsp of batter. Fry 1-2 minutes until golden, flip and cook another minute. Remove from pan and repeat to make about 12 small fritters. Keep warm at 80°C if desired.

5. 5.

   Arrange the puffs on plates, sprinkle with salt and parsley, and serve with yogurt.