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Crunchy Mozzarella & Ham Pap Bombs with Perinaise

Crunchy Mozzarella & Ham Pap Bombs with Perinaise


We take inspiration from an Italian classic, arancini, and give it an authentic and tasty South African makeover!

  • Yields: 12 |
  • Difficulty:

  • Prep Time : 15 mins |
  • Cook Time : 20 mins
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Perinaise Dipping Sauce

½ C (125 ml) mayonnaise
½ C (125 ml) mild peri peri sauce
zest and juice of 1 lime
salt and pepper


3 C (375 ml) water
½ tsp (2,5 ml) salt
2 C (500 ml) maize meal
80 g Spreado Butter Spread
salt and pepper
1 egg, whisked


12 small cubes of Ladismith Mozzarella (dice sized)
4 pieces of ham, sliced into strips


½ C (125 ml) seasoned flour
2 eggs, whisked
2 C (500 ml) panko crumbs

2l vegetable oil, for frying

To Serve

1 Tbsp (15 ml) chopped chives

Perinaise  Dipping Sauce

Mix all of the ingredients for the perinaise together, cover and set aside until ready to use.


Add the water and salt to a medium-sized pot over high heat and bring to a boil. Pour 1 cup of maize into the centre of the pot and cover with a lid. Do not stir the maize meal. Turn the heat down so that the pot simmers, cover and cook for 10 minutes. After 10 minutes, remove the lid and mix the maize and water together with a spatula.

Use a potato masher to get rid of any lumps. Add the rest of the maize and mix again with a wooden spoon to combine, then return the pot to the heat and cover. Cook over low heat for 10 minutes to steam the pap. After 10 mins, remove the pot from the heat and stir in the Spreado Butter Spread and season to taste. Let the pap cool completely before continuing.

Making the Pap Bombs

When the pap has cooled, add the whisked egg and mix well to combine. Portion the pap out into 45 gram pieces. To form a bomb, roll a portion into a ball, then flatten it out on your hand. Wrap a piece of cheese in ham and place it into the middle of the flattened pap, cup your palm and work the pap around the filling until it is closed. Make sure that you seal the balls properly to avoid any leaks. Repeat this process until all of the balls are formed.

To coat, set out three bowls: one with seasoned flour, another with the 2 whisked eggs and a third with panko crumbs. Use one hand to dredge a ball in the flour, then drop it into the egg mix. Use your other hand to coat it in egg, then pick it up with the same hand and drop it into the panko. Use your flour hand to coat in panko. Always keep one hand dry and one hand wet. Crumb all of the balls, then set aside.

Frying the Pap Bombs

Set a large pot or Dutch oven over high heat. Add enough oil to shallow fry and heat it to 180 °C. Carefully add half of the balls to the oil and fry for 2-3 minutes per side, then flip and fry until golden. Drain the bombs on some paper towel and season with salt. Fry the second batch of bombs and season.

To Serve

Serve the pop bombs hot garnished with a sprinkling of chopped chives and perinaise dipping sauce.