Daltjies Spinach and corn fritters

Daltjies Spinach and Corn fritters

Course: Snack
Cuisine: Cape Malay
Prep Time: 40 minutes
Cook Time: 25 minutes
Total Time: 1 hour 5 minutes
Servings: 36
Calories: 67kcal
Author: Razena Schroeder
Daltjies or Spinach and Corn fritters are a delicious and easy to make Cape Malay appetiser, crispy on the outside and soft and pillowy on the inside.
Print Recipe


  • 100 grams chickpea flour approximately 250 ml or 1 cup
  • 140 grams cake or fine sponge flour approximately 250 ml or 1 cup
  • 10 ml baking powder approximately 2 level teaspoons
  • 2.5 ml salt adjust as required
  • 7.5 ml ground cumin approximately 1 1/2 teaspoon
  • 5 ml ground coriander approximately 1 teaspoon
  • 2.5 ml turmeric powder approximately 1/2 teaspoon
  • 1 small red onion finely grated (approximately 40 grams)
  • 1 small carrot finely grated (approximately 40 grams)
  • 50 grams chopped spinach approximately 250 ml or 1 cup
  • 125 ml sweet corn kernels approximately 1/2 cup
  • 1 chopped green chilli use 2 for spicy
  • 2 tbsp chopped fresh coriander leaves and stalks
  • 1 clove garlic finely grated
  • 1 egg plus water to make 200 ml liquid.


  • 5 ml olive oil approximately 1 teaspoon
  • 5 ml sugar approximately 1 teaspoon

For frying

  • 125 ml Sunflower Oil, for deep frying use as much as required to deep fry in your pot


  • Coriander micro-greens


  • In a clean medium sized bowl sift the chickpea flour, cake flour and salt.
  • Add the ground cumin, ground coriander and turmeric and combine with a whisk.
  • In another bowl grate the garlic, onion and carrot and add the chopped spinach, corn kernels and chilli and stir to mix through.
  • Finely chop the coriander leaves and stalks and add to the other vegetables.
  • Toss the vegetables into the chickpea flour and then add the egg and water mixture. If using add the sugar and oil too.
  • Stir to combine thoroughly and leave to rest for at least 20 minutes before frying.
  • Add the baking powder just before frying and mix through thoroughly before frying off tablespoon fulls of batter in oil at least 5 cm deep.
  • The batter may seem thick at first but will loosed up while it rests as the vegetables start releasing their liquid.
  • Fry until golden brown and check that they are evenly cooked before removing with a slotted spoon.
  • Drain on kitchen paper towels to absorb any excess oil.
  • Garnish with coriander micro-greens (or chopped coriander) and serve hot.


All spices are not equal so check the flavor and taste of the batter and add more spices and seasoning where required.
If you want it a bit spicier, add 1/4 to 1/2 teaspoon chilli powder.
If you don't have spinach, then kale or swiss chard may be used instead.
I used a small ice cream scoop to obtain even sized balls.
The balls will roll over when they are cooked on the one side.


Calories: 67kcal | Carbohydrates: 6g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 5mg | Sodium: 38mg | Potassium: 94mg | Fiber: 1g | Sugar: 1g | Vitamin A: 440IU | Vitamin C: 1.9mg | Calcium: 21mg | Iron: 0.5mg