- 250 g ox liver, cleaned
- ½ cup brown vinegar
- ¼ cup milk
- salt and pepper, to taste
- 6 T oil, for frying
- ¼ cup cake flour, for dusting
- For the batter:
- 2 cups cake flour
- ½ t salt
- 1 t black pepper
- 1 t baking powder
- 1 large egg
- 1½ cups water
- ½ cups oil, for frying
1. Place the ox liver in a shallow bowl. Add the vinegar, milk and salt and pepper. Cover the bowl with cling wrap and marinate in the fridge for at least 1 hour.
2 To fry the liver, heat the oil in a pan on medium heat. Put the flour on a plate and dust the liver with the flour. Fry the liver for 2 minutes on each side. Remove the liver from the pan and set it aside on a plate to cool, then chop it into small pieces.
3. To make the batter: Place all the dry ingredients in a large bowl and give them a quick stir. Add the egg and water and mix together to form a smooth batter. Add the chopped liver and stir through.
4. To fry the kreminaatjies, heat the oil in a pan on medium heat. Add a heaped tablespoon of batter for each kreminaatjie and fry for 2 minutes on each side or until they are golden brown. Repeat until all the batter is used up, adding more oil between batches as necessary.
5. Place the kreminaatjies on a plate with a paper towel to absorb any excess oil. Serve warm or cold with any dipping sauce or condiment of your choice.
Cook's note: My grandmother taught my mother and my mother taught me how to make classic kreminaatjies. These are almost like fritters, a simple flour batter with leftover cooked meat added to it, to stretch ingredients, make another meal and feed some hungry mouths. Our family often added leftover fried ox liver, finely chopped, to the batter. I love them because of the vinegary taste permeating.
Tip: You can substitute the liver with any other leftover meat that you have on hand, for example, slowcooked steak.
This is an extract from 'Fatima Sydow Cooks', published by Human & Rousseau (Pty) Ltd.