Vetkoek
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
Allergen information: may contain gluten. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
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
- 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
Store leftover vetkoek in an airtight container at room temperature.
Reheat in a microwave for 30-60 seconds, or in an oven at 150°C (300°F) for 5-7 minutes until warmed through.
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