SnackMain Course

Vetkoek

Name: Vetkoek
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Yield: 6 servings
Cuisine: south_african
Ingredients: 500 g all-purpose flour; 7 g instant yeast; 15 g sugar; 5 g salt; 300 ml warm water; 1,000 ml vegetable oil

Vetkoek, meaning 'fat cake' in Afrikaans, are traditional South African fried dough balls. They are crispy on the outside and fluffy inside, perfect for a hearty snack or light meal. Enjoy them plain, with sweet fillings like jam, or savory fillings like curried mince.

An original recipe by Forkin

Total time: 1 hr 45 min
Serves: 6
Difficulty: Medium
Per serving: 494 kcal

VeganVegetarian

Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.

Mise en place

Ingredients

500 gall-purpose flour
7 ginstant yeast
15 gsugar
5 gsalt
300 mlwarm water

for frying

1,000 mlvegetable oil

Equipment

paper towels · clean kitchen towel · deep pot · slotted spoon · plastic wrap · wire rack · whisk · large mixing bowl · kitchen thermometer · measuring cups and spoons

The method

Step by step

1
In a large mixing bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Whisk them together until well combined.
About 2 min
2
Gradually add the warm water to the dry ingredients, mixing with a spoon or your hands until a shaggy dough forms.
About 3 min
Cook’s note: The water should be warm to the touch, not hot, to activate the yeast without killing it.
3
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it becomes smooth and elastic.
About 10 min
Cook’s note: If the dough is too sticky, add a little more flour, one tablespoon at a time.
4
Place the dough in a lightly oiled bowl, turning it once to coat. Cover the bowl with plastic wrap or a clean kitchen towel.
About 1 min
5
Let the dough rise in a warm place for 45-60 minutes, or until it has doubled in size.
About 1 hr
Cook’s note: A warm oven with just the light on can be a good spot for rising dough.
6
Once risen, gently punch down the dough to release the air. Divide the dough into 12-15 equal pieces.
About 2 min
7
Shape each piece into a round ball or a slightly flattened disc.
About 3 min
8
Heat the vegetable oil in a deep pot or large Dutch oven over medium heat to 170-180°C (340-350°F).
About 5 min
Cook’s note: Use a thermometer to ensure the oil is at the correct temperature for even cooking.
9
Carefully place a few dough balls into the hot oil, making sure not to overcrowd the pot. Fry for 2-3 minutes per side, or until golden brown and cooked through.
About 10 min
Cook’s note: Overcrowding the pot will lower the oil temperature and result in greasy vetkoek.
10
Remove the cooked vetkoek with a slotted spoon and place them on a wire rack lined with paper towels to drain excess oil.
11
Repeat with the remaining dough, adjusting heat as needed to maintain oil temperature.
12
Serve warm, either plain or filled with your choice of sweet or savory fillings.

Per serving

Nutrition

69%Score

Calories: 493.9kcal
Protein: 8.8g
Carbs: 66.3g
Fat: 20.9g
Fibre: 2.6g
Sugar: 2.8g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover vetkoek in an airtight container at room temperature.

Reheating

Reheat in a microwave for 30-60 seconds, or in an oven at 150°C (300°F) for 5-7 minutes until warmed through.