Ingredients Jump to Instructions ↓

  1. 2 cups (500 ml) cake flour pinch of salt

  2. 1 teaspoon (5 ml) instant yeast

  3. 1 tablespoon (15 ml) vegetable oil

  4. 1 1/3 cups nut or soy milk oil for deep frying

Instructions Jump to Ingredients ↑

  1. Whisk the flour, salt and yeast until combined. Lightly beat the oil and milk in a separate bowl. Make a well in the centre of the flour and add the milk mixture; beat until it becomes a smooth batter. Pour enough oil into a large pan to come up the sides by 1/2 inch. Heat the oil on medium-high (you can test the temperature of the oil by dropping in a small piece of the batter. If it immediately sizzles and the batter puffs, the oil is ready). Using a tablespoon, carefully drop spoonfuls of the batter into the hot oil. Fry until they are golden brown, about 3-4 minutes on each side. Reduce the heat to medium or medium-low if necessary to prevent over-browning. You don’t want the vetkoek to fry too quickly or the inside will not be cooked, so watch the oil temperature carefully. Keep the vetkoek covered and warm in an oven on low temperature while you fry the remaining batter. Serve warm with butter and jam or honey or agave nectar.


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