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Sitfwala (fried corn cakes): recipe illustration
Everyday meals

Sitfwala (fried corn cakes)

Sitfwala are small corn flour cakes fried in oil until golden and crispy on the outside. They are eaten hot, as a snack or as a side.

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Ingredients

Ingredients

Spices & seasoning

Nutrition facts

330 kcal per serving

Protein
3.9 g
Carbohydrates
49.1 g
of which sugars
0.4 g
Fat
12.8 g
of which saturated fat
1.4 g
Fiber
1.6 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Mix the corn flour, salt and baking powder in a large bowl.
  2. Gradually add the lukewarm water while stirring, until you get a soft dough that doesn't stick to your fingers.
  3. Let the dough rest for 10 minutes so it can hydrate.
  4. Shape small flat cakes about 1 cm thick with your hands.
  5. Heat the oil in a deep pan to about 170 °C, until a small piece of dough sizzles immediately.
  6. Fry the cakes for 3 to 4 minutes on each side, until nicely golden, then drain them on paper towels.

Variations and tips

Sweet version. Sprinkle the still-warm cakes with sugar for a treat at snack time.

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Original Ecomely recipe.