Just about every Zimbabwean has had what I call mafatty, which are usually called mafat cook, lol! My mum used to hate that name and she’d rebuke us sharply whenever she heard us say “mafat cook”. She preferred you call them fritters . So in our household growing up, that was the name we used for them.
- 1 cup self-raising flour
- 1/4 white/ brown granulated sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/4 cup fresh milk, warmed
- 3/4 cup water, warmed
This version here is the traditional Zimbabwean way of making mafatty, oops I mean fritters, lol! I tweaked it a little and intentionally used less oil here and shallow fried them because I’m not a fan of greasy food! This recipe makes 12 mafattys (fritters), you may double the ingredients for more.
Get your main ingredients ready (a) which are, self raising flour, salt, baking powder, salt, sugar, milk and water. Sift the dry ingredients into a bowl (b). Make a well and add the milk and water (c). Mix until a smooth, lump-free mafatty batter forms (d).Heat oil in pan (a) and spoon the batter into the pan (b) A tablespoon can be used for this. As soon as bubbles start to form on top, flip it over and brown the other side (c). Try by all means to achieve an even golden brown colour on both sides. Repeat process until the batter is finished. And that’s it! (d)
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