{"id":421,"date":"2021-04-03T09:28:47","date_gmt":"2021-04-03T09:28:47","guid":{"rendered":"http:\/\/wandercapetown.com\/?p=421"},"modified":"2023-08-07T18:31:14","modified_gmt":"2023-08-07T18:31:14","slug":"vetkoek-recipe","status":"publish","type":"post","link":"https:\/\/wandercapetown.com\/recipe\/vetkoek-recipe\/","title":{"rendered":"Vetkoek Recipe | Delicious Traditional Fried Bread"},"content":{"rendered":"

There\u2019s just something about vetkoek that can get any South African excited. Perhaps it\u2019s the crispiness of the outside, or the softness of the inside. Maybe it\u2019s the delicious curry mince that usually accompanies this wondrous bread. Otherwise, it may just be the memories we have of the special occasions and happy days that this tasty meal has often been eaten on.<\/p>\n

Whatever makes your heart beat a little faster, vetkoek is certainly worth the excitement. But, as with most foods, it needs to be made well. An average vetkoek, without its particular crispiness and richness of flavour, is always a bit of a disappointment. So if you\u2019re wanting an easy vetkoek recipe that turns out great every time, read on.<\/p>\n

What is Vetkoek?<\/h2>\n

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As this is a traditional Afrikaans recipe, it has an Afrikaans name. \u201cVet\u201d translates directly to \u201cfat\u201d, and \u201ckoek\u201d means \u201ccake\u201d. So its English name is the far less appealing \u201cfat cake\u201d. You can perhaps see why everyone sticks to the original name.<\/p>\n

Another name for these simple dough balls is Magwinya. This is the Zulu name for them, and they could vie for the title of original creators. However, this form of vetkoek is often rolled in sugar to make them a delicious sweet treat. Since we\u2019re sticking to the original flavour, we\u2019ll call it vetkoek.<\/p>\n

The name is, however, apt. In addition to being made from chubby little balls of dough, vetkoeks are fried in hot oil, staunchly earning it the right to be called fat cake. This is what sets it apart from Roosterkoek recipes<\/a>. So this is definitely not an everyday recipe. But if you have a cheat day coming up, or a social gathering where no one needs to be worried about a silly little thing like calories, we\u2019d say it\u2019s time to try out this recipe.<\/p>\n

How to make Vetkoek<\/h2>\n

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One of the most important elements of vetkoek is what goes inside it. Sure, you can slap on some jam and cheese and call it a day. But the best way to enjoy this classic meal, hands down, is with curry mince and vegetables. So when you\u2019re making this easy vetkoek recipe, you should also budget time, effort and excitement for a delicious, hearty mince curry.<\/p>\n

When you\u2019ve made your dough and allowed it to rise for approximately an hour, you\u2019ll want to start heating up your oil. It needs to be a few inches deep, so that the dough doesn\u2019t stick to the bottom once it\u2019s plopped in. When I made these, I added about one cup of coconut oil<\/a> to the sunflower oil, and it yielded incredible vetkoek. So you can play around with it a bit or simply stick with sunflower oil.<\/p>\n

Oil alone does not easily come to a boil, so the best way to tell it\u2019s hot enough is with a candy thermometer. It should be around 180 degrees Celsius. If you don\u2019t have a thermometer, don\u2019t stress. You can simply roll a little ball of dough between your fingers, and drop it into the hot oil<\/a>. If it burns immediately, the oil is too hot. If the oil froths and the dough turns brown, it\u2019s ready.<\/p>\n

The frothing oil might look alarming at first, but it\u2019s just right. It also makes the cooking process more entertaining. Just be sure to stand away from the pot, and don\u2019t wear your favourite white blouse for this one.<\/p>\n

Vetkoek dough recipe<\/h2>\n

So let\u2019s get into it. You know what to expect, what to prepare (the curry mince), and what to be wary of; you\u2019re ready to get down to it. Just remember to make this \u201cvetkoek resep\u201d an hour or two in advance.<\/p>\n

If you\u2019re anything like me when I made this for the first time, you might just blank and pitch up to the kitchen expecting to make it all in one go. Which will leave everyone waiting for an extra hour or so. And when you\u2019re making this vetkoek recipe, trust me, they won\u2019t be happy to wait.<\/p>\n

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Vetkoek Recipe (yields 8 - 12)<\/h2>\n
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Prep Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Course <\/span>Main Course<\/span><\/div>
Cuisine <\/span>South African<\/span><\/div><\/div>\n <\/div>\n
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Servings <\/span>8<\/span><\/div><\/div>\n <\/div>\n<\/div>\n\n

Ingredients
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