The magic of these Crispy Pap Cakes lies in the contrasting textures and flavors they offer. Each bite begins with the satisfying crunch of the golden, breadcrumb-coated exterior, which gives way to a warm, soft pap casing that hints at rich, buttery cornmeal. But the real surprise is the molten, cheesy center that oozes out, blending the sharpness of cheddar with the creamy tang of mozzarella and cream cheese. The combination of textures and flavors creates an irresistible snack that is both comforting and indulgent, making these pap cakes a sure hit at any gathering.
Ingredients:
For the Pap Cakes:
- 1 cup maize meal (cornmeal)
- 4 cups water
- 1 teaspoon salt
- 1 tablespoon butter
- 1 cup grated cheddar cheese (or any cheese of your choice)
- 1/2 cup flour
- 2 eggs, beaten
- 1 cup breadcrumbs
- Oil for frying
For the Cheesy Filling:
- 1 cup grated mozzarella cheese
- 1/4 cup cream cheese
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon paprika
- 1 tablespoon chopped fresh parsley (optional)
Instructions:
- Prepare the Pap:
- In a large pot, bring the water to a boil. Add the salt and slowly whisk in the maize meal to avoid lumps.
- Reduce the heat to low and cook the maize meal, stirring constantly, for about 15-20 minutes until it thickens and pulls away from the sides of the pot. Add the butter and mix well.
- Stir in the grated cheddar cheese and mix until the cheese is fully melted and incorporated into the pap.
- Remove from the heat and allow it to cool slightly, then transfer the mixture to a baking dish or tray. Spread it evenly to about 1/2-inch thickness and let it cool completely until it is firm and set, about 1-2 hours in the refrigerator.
- Make the Cheesy Filling:
- In a medium bowl, combine the mozzarella cheese, cream cheese, garlic powder, black pepper, paprika, and parsley. Mix well until all ingredients are evenly combined.
- Roll the cheesy mixture into small balls, about the size of a marble, and set them aside.
- Assemble the Pap Cakes:
- Once the pap has set, cut it into small squares or circles using a cookie cutter or knife.
- Take each piece of pap and flatten it slightly in your hands. Place a cheese ball in the center and fold the pap around it, shaping it into a ball or patty, ensuring the cheese is completely covered.
- Coat and Fry:
- Set up a breading station with three shallow bowls: one with flour, one with beaten eggs, and one with breadcrumbs.
- Coat each pap cake first in flour, then in egg, and finally in breadcrumbs, ensuring they are fully covered.
- In a large skillet or frying pan, heat oil over medium-high heat until hot. Fry the pap cakes in batches for about 2-3 minutes per side, or until golden brown and crispy. Make sure not to overcrowd the pan.
- Remove the pap cakes from the oil and drain them on a paper towel-lined plate to remove excess oil.
- Serve:
- Serve the crispy pap cakes hot, garnished with additional parsley if desired. They make a great appetizer or side dish, and the gooey cheesy center will be a delightful surprise with every bite!
