This Traditional South African Sputnik recipe delivers on taste!
Fluffy on the inside, crispy on the outside! Enjoy for Lunch or Dinner!
Directions:
Peel and cut potatoes into small blocks.
Cook until Soft.
Leave to cool completely
Once cooled mash until fine, making sure there are no lumps
Add vinegar, salt, pepper, and cheddar cheese and mix
Mould potato mixture around the Vienna
Place in the freezer for 15 – 20 minutes or until set and firm.
Prepare the batter
Mix milk, flour, eggs, bicarbonate of soda, salt, and pepper into a smooth consistency
The batter must not be too runny, add more flour if necessary
The Last Steps
Place oil in a pot (Enough to ensure that Sputnik is fully submerged)
Wait for the oil to heat
Test temperature by dropping a small amount of batter into the pot. If the batter floats to the top the temperature is right.
Dip the Sputnik in the batter
Use an egg lifter to lower Sputnik into the oil
Fry until golden brown.
Drizzle with Vinegar or Lemon Juice
Serve with a side salad and ENJOY! Be sure to leave a comment below!
Peel and cut potatoes into small blocks.
Cook until Soft.
Leave to cool completely
Once cooled mash until fine, making sure there are no lumps
Add vinegar, salt, pepper, and cheddar cheese and mix
Mould potato mixture around the Vienna
Place in the freezer for 15 - 20 minutes or until set and firm.
Mix milk, flour, eggs, salt, and pepper into a smooth consistency
The batter must not be too runny, add more flour if necessary
Place oil in a pot (Enough to ensure that Sputnik is fully submerged)
Wait for the oil to heat
Test temperature by dropping a small amount of batter into the pot. If the batter floats to the top the temperature is right.
Dip the Sputnik in the batter
Use an egg lifter to lower Sputnik into the oil
Fry until golden brown.
Drizzle with Vinegar or Lemon Juice
Serve with a side salad and ENJOY!
Ingredients
Directions
Peel and cut potatoes into small blocks.
Cook until Soft.
Leave to cool completely
Once cooled mash until fine, making sure there are no lumps
Add vinegar, salt, pepper, and cheddar cheese and mix
Mould potato mixture around the Vienna
Place in the freezer for 15 - 20 minutes or until set and firm.
Mix milk, flour, eggs, salt, and pepper into a smooth consistency
The batter must not be too runny, add more flour if necessary
Place oil in a pot (Enough to ensure that Sputnik is fully submerged)
Wait for the oil to heat
Test temperature by dropping a small amount of batter into the pot. If the batter floats to the top the temperature is right.
Dip the Sputnik in the batter
Use an egg lifter to lower Sputnik into the oil
Fry until golden brown.
Drizzle with Vinegar or Lemon Juice
Serve with a side salad and ENJOY!
Serving Size 1
Servings 6
- Amount Per Serving
- Calories 521
- % Daily Value *
- Total Fat 14.9g23%
- Saturated Fat 8.6g43%
- Cholesterol 96mg32%
- Sodium 283mg12%
- Total Carbohydrate 75.6g26%
- Dietary Fiber 7.1g29%
- Sugars 6.9g
- Protein 21.4g43%
- Calcium 29%
- Iron 21%
- Vitamin D 48%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
