Scrumptious Soccer Snacks: Sweetcorn Chilli-Bites with a Mint Yoghurt Dip

Sparked with fresh green chilli and served with a cool minty dip, these deep-fried spicy fritters contain kernels cut straight from fresh ears of sweetcorn.  Welcome to the sixth recipe in my series of delicious, easy football snacks with a South African flavour.

Super-crunchy Chilli Bites with a Mint Yoghurt Dip

Cape-Malay chilli-bites or 'daltjies', made with chickpea flour, are a popular snack in South Africa, while corn is a staple food, eaten mostly in the form of pap or phutu, a traditional porridge made from ground maize.

These are delicious served piping hot, and they're not bad cold, either. You can add any combination of spices to this basic mixture, as well as other chopped vegetables: spinach, cauliflower, and so on.  If you can't find fresh sweetcorn, use tinned kernels that have been very well drained, but these really are best with fresh, poppy, sweet kernels. Chickpea (gram or channa) flour is available in Indian spice shops and in health stores. If you can't find it, use ordinary flour.

Please don't be put off by the fact that these are deep-fried.  (Look, I know deep-frying isn't healthy, but heck, how often is the World Cup played in South Africa?)  I find it easiest to deep-fry food (not that I'm the expert, but for what it's worth) in a small, deep saucepan over a gas flame. You can use a pan over an electric plate, or a domestic deep-fat fryer, but a naked flame is better because it allow you to regulate the heat with ease. For perfect results, I can recommend using a thermometer - I use a jam-making/candy thermometer - to keep the oil at a constant temperature of between 160°C and 170°C. If you don't have such a gadget, have a look at these tips for checking whether the oil is hot enough.

Sweetcorn Chilli-Bites with a Mint Yoghurt Dip

4 ears fresh sweetcorn
2 green chillies, very finely chopped, or more, to taste
4 spring onions, finely sliced
1½ cups (375 ml) chickpea [gram or channa] flour
½ cup (125 ml) plain flour
1 tsp (5 ml) salt
1½ tsp (7.5 ml) mild curry powder
1½ tsp (7.5 ml) cumin
1 tsp (5 ml) turmeric
1 cup (250 ml) thick white yoghurt
a little water
milled black pepper
750 ml sunflower or canola oil, for frying
lemon wedges

For the dip:
1 cup (250 ml) thick white yoghurt
the juice of half a lemon
4 Tbsp (60 ml), loosely packed, chopped fresh coriander [cilantro]
3 Tbsp (45 ml), loosely packed, chopped fresh mint
salt and milled black pepper

Using a sharp knife, cut the kernels off the cobs (hold the cob vertically, and slice downwards, cutting close to to the fibrous core).  Place in a large bowl and add the chillies and spring onions.  Sift the channa flour, plain flour, salt and spices over the vegetables. Now add the yoghurt, mix well, and add just enough water to make a thick batter. Season with pepper and a little more salt, if necessary (this batter needs more salt than you would think). Set aside for half an hour.

Heat the oil in a deep saucepan. When the oil is hot enough, drop in large spoonfuls (30-45 ml) of batter (it's easiest to do this using two spoons).  Fry until golden brown and crisp. Remove with a slotted spoon and drain on plenty of kitchen paper. If you find the fritters relentlessly sticking to the bottom of the pan, your batter is too thin: add a little more flour.

To make the dip, combine all the ingredients in a bowl.

Serve piping-hot with lemon wedges and the dip.

Makes about 30.

Like this soccer snack? Try some of the other recipes from this series:

- Mini Pita Breads with Spicy Meatballs and Hoummous
- Mini Bunny Chow with Butter Chicken 
- Cape-Malay-Style Curried Lamb Kebabs with Apricots
- Potato, Cheese and Chilli Phyllo Triangles
- Steak Kebabs with a Monkey-Gland Dipping Sauce

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Quick, Easy Chilli-Bite Chicken Strips

"Just as good as KFC crispy strips," was the verdict of my teens when they tasted these spicy, crunchy chicken fillets, made by coating yoghurt-marinated breasts in dry chilli-bite-mix powder and quickly shallow-frying them. Now, I would have preferred them to say, "'Oh, our Sainted Mother, Giver of Life and Much-Valued Maker of Supper, these are way, way better than KFC!", but, face it: to a 17-year-old, nothing can taste better than a greasy bucket of the Colonel's finest factory-reared poultry product.

I had intended to use ordinary flour to coat the strips of chicken, but I'd run out, so I thought I'd experiment with Pakco Chilli-Bite Mix. This is a well-known and loved South African brand of instant batter, made from gram flour (chana or chickpea flour), spices and a little baking powder. Mixed with water, it makes a thick batter that is combined with chopped onions, chillies, coriander, spices and other flavourings and dropped, in blobs, into hot oil to make puffy 'chilli bites', which are similar to a pakoras, or to Britain's national snack, the ubiquitous onion bhaji. The wet batter can also be used to coat fish, chicken and vegetable chunks.

I'm not a big buyer of instant mixes (okay, I sometimes buy caramel instant-pudding, and and I think felafel-mix is a great stand-by) but these strips were so good - tender and garlicky on the inside; crunchy and spicy without - that from now I will always keep a packet of Pakco powder in my store cupboard.

You can buy this product from online stores peddling South African foods (such as African Hut in the US, and the SA Shop in the UK, or you could make up your own chilli-bite mix, using the dry ingredients in this recipe ( I haven't tried to make my own mix, and don't intend to - the whole point of this recipe is that it's so effortless!)

This recipe is easily halved.


Quick, Easy Chilli-Bite Chicken Strips
10 deboned, skinless chicken breasts
salt and milled black pepper
1 cup (250 ml) plain white yoghurt
2 cloves garlic, peeled and crushed
the juice of one lemon
about a cup (250 ml) of Pakco Chilli Bite Mix (see notes, above)
oil for frying

To serve:
chopped fresh coriander (cilantro or dhania)
lemon wedges

Prepare the chicken and the marinade an hour or two in advance. First, cut the breasts into thin strips of a roughly equal size: Lay the chicken breasts flat on a board. Put one hand on top of the breast and, using a sharp knife, blade held parallel to the chopping board, cut horizontally through the breast to make two 'leaves'. Cut each leaf into two or three strips.

Season the breasts with a little salt and pepper (be sparing with the salt, as the the coating powder is quite salty) and put them in a flat glass or plastic dish. In a separate bowl, whisk together the yoghurt, crushed garlic and lemon juice. Pour the marinade over the chicken strips, and toss well so that every strip is well coated. Set aside in a cool place to for a few hours (no longer than three hours, or the yoghurt will tenderise the chicken to a point of mushiness).

Pre-heat the oven to 160°C. Spread a cup or so of the chilli-bite mix onto a plate or flat dish. Heat a non-stick frying pan and add enough vegetable oil to cover the base of the pan to a depth of about one millimetre. While the oil is heating, remove the chicken strips, in batches of five or six, from the marinade (scrape off any excess marinade, if it's really thick) and roll the strips in the chilli-bite mixture, pressing down so that they are well coated on both sides. Shake off any excess powder, and place the strips in the hot oil. Fry for a minute or so, or until golden brown and crispy, and then turn and fry for another minute. Remove from the pan and drain for a minute on several layers of kitchen paper. Slide the cooked chicken strips onto a dish and place in the oven to finish cooking while you fry the remaining chicken in batches. Don't overcrowd the pan, which may cool the oil, and don't allow the oil to get too hot. If the pan accumulates dark-brown bits, wipe it out with a sheet of kitchen paper and add some fresh oil.

Serve piping hot, with fresh coriander and lemon wedges.

Serves 10 as a starter or snack; 6 as a main dish. Print Friendly