South African Vetkoek

Ingredients

• 2 cups all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ¾ cup warm water
• 2 cups vegetable oil, for frying
• ½ cup jam or honey, for serving

Instructions

1. 1

   Pour 2 cups flour into a large mixing bowl, then add 2 teaspoons baking powder and 0.5 teaspoon salt.

2. 2

   Stir the flour mixture with a wooden spoon until the baking powder and salt are evenly distributed throughout, about 10 seconds.

3. 3

   Pour 0.75 cup warm water into the center of the flour mixture, then stir with the wooden spoon, scraping from the bottom and sides, until a soft, sticky dough forms, about 1 minute.

4. 4

   Stop stirring once no dry flour remains and let the dough rest in the bowl for 5 minutes so the flour fully absorbs the water.

5. 5

   Pour 2 cups vegetable oil into a deep skillet or pot until it reaches a depth of 2 inches, then place it on the stove over medium-high heat.

6. 6

   Wait for the oil to heat until it shimmers and a small pinch of flour sizzles immediately when dropped in, about 3–4 minutes.

7. 7

   Using two spoons, scoop a golf-ball-sized portion of dough (about 2 tablespoons) from the bowl and carefully slide it into the hot oil, working gently so the oil does not splash.

8. 8

   Fry one vetkoek at a time (do not crowd the pan) until the bottom is deep golden brown, about 45 seconds, then flip it over with tongs.

9. 9

   Fry the second side until it is also deep golden brown and the vetkoek is cooked through, another 30–45 seconds, then lift it out onto a paper towel with tongs.

10. 10

    Repeat steps 7–9 with the remaining dough, frying each vetkoek one at a time until all are cooked.

11. 11

    While the vetkoeks are still warm, split each one open using a knife and spread 1–2 tablespoons of jam or honey inside, or serve them plain on a warm plate.

Tools you’ll need

• large mixing bowl
• wooden spoon
• deep skillet or pot (12-inch diameter minimum)
• kitchen tongs
• two metal spoons
• paper towels
• knife

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