Recipe
Vetkoek Recipe
- By: Niaz Bhati, category: Recipe
- Last updated on October 19, 2024
Vetkoek, a beloved South African treat, is a deep-fried dough that’s crispy on the outside and soft on the inside. The name "vetkoek" translates to "fat cake" in Afrikaans, as it’s fried in oil and often served as a savory dish with various fillings or as a sweet treat with syrup, honey, or jam. Here are some traditional and creative vetkoek recipes to try out at home:
1. Classic Savory Vetkoek with Mince
Ingredients:
For the Vetkoek:
- 4 cups all-purpose flour
- 1 packet (10g) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 ½ cups lukewarm water
- Oil for frying
For the Mince Filling:
- 500g ground beef
- 1 onion, chopped
- 1 garlic clove, minced
- 1 green pepper, chopped
- 1 tbsp curry powder
- 1 can (400g) chopped tomatoes
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Prepare the Dough: In a large mixing bowl, combine flour, yeast, sugar, and salt. Gradually add lukewarm water and mix until a soft dough forms. Knead the dough on a floured surface for about 5 minutes until smooth and elastic. Cover and let it rise for about an hour or until doubled in size.
Shape the Vetkoek: Punch down the risen dough and divide it into small, equal portions. Shape each portion into a ball and flatten it slightly.
Fry the Vetkoek: Heat oil over medium-high heat. Fry the dough balls in hot oil until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
Prepare the Mince Filling: In a large skillet, sauté the onions, garlic, and green pepper until soft. Add the ground beef and cook until browned. Stir in the curry powder and cook for another minute. Add the chopped tomatoes, salt, and pepper, then simmer for 15 minutes or until the sauce thickens.
Assemble: Slice open each vetkoek and fill it with the savory mince. Garnish with fresh parsley and serve warm.
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2. Sweet Vetkoek with Syrup and Honey
Ingredients:
For the Vetkoek:
- 4 cups all-purpose flour
- 1 packet (10g) instant yeast
- 1 tsp sugar
- 1 tsp salt
- 1 ½ cups lukewarm water
- Oil for frying
For the Sweet Topping:
- Honey, syrup, or apricot jam
- Powdered sugar for dusting (optional)
Instructions:
Prepare the Dough: Follow the same dough preparation steps as the classic savory vetkoek.
Shape and Fry: Once the dough has risen, shape into balls, flatten slightly, and deep-fry until golden brown. Remove from oil and drain on paper towels.
Add the Sweet Topping: Serve the warm vetkoek drizzled with honey, syrup, or apricot jam. Dust with powdered sugar if desired for extra sweetness.
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3. Curried Chicken Vetkoek
Ingredients:
For the Vetkoek:
- Same as above
For the Chicken Filling:
- 500g chicken breast, cubed
- 1 onion, chopped
- 1 garlic clove, minced
- 1 tbsp curry powder
- 1 tsp turmeric
- 1 can (400g) coconut milk
- Salt and pepper to taste
- Fresh cilantro for garnish
Instructions:
Prepare and Fry the Vetkoek: Follow the classic steps to prepare and fry the dough.
Make the Chicken Filling: In a skillet, sauté the onion and garlic until softened. Add the chicken and cook until it’s no longer pink. Add coconut milk to stir in curry powder, turmeric, salt, and pepper. Simmer for 15 minutes until the chicken is tender and the sauce has thickened.
Serve: Fill each vetkoek with the curried chicken mixture and garnish with fresh cilantro. Serve warm.
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4. Cheese and Bacon Vetkoek
Ingredients:
For the Vetkoek:
- Same as above
For the Cheese and Bacon Filling:
- 200g bacon, chopped
- 1 cup cheddar cheese, grated
- ½ cup mayonnaise
- Salt and pepper to taste
Instructions:
Prepare the Vetkoek: Follow the instructions for making and frying the Vetkoek.
Prepare the Filling: In a skillet, cook the bacon until crispy. Remove from heat and let it cool. In a bowl, combine the bacon with grated cheese and mayonnaise—season with salt and pepper to taste.
Fill the Vetkoek: Once it is fried and slightly cooled, fill it with the cheese and bacon mixture. Serve immediately while the filling is warm and gooey.
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5. Vetkoek with Spiced Lentil and Spinach Filling (Vegetarian)
Ingredients:
For the Vetkoek:
- Same as above
For the Lentil and Spinach Filling:
- 1 cup lentils, cooked
- 1 onion, chopped
- 1 garlic clove, minced
- 1 tsp cumin powder
- 1 tsp coriander powder
- 1 tsp paprika
- 1 cup fresh spinach, chopped
- Salt and pepper to taste
Instructions:
Prepare and Fry the Vetkoek: Follow the same Vetkoek preparation steps.
Make the Lentil Filling: Sauté the onion and garlic until soft. Add the spices, cooked lentils, and spinach, and cook until the spinach wilts. Season with salt and pepper.
Assemble: Fill each vetkoek with the spiced lentil and spinach mixture. Serve warm.
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Tips for Making the Perfect Vetkoek
- Temperature Control: Make sure the oil is at the right temperature (around 180°C/350°F) before frying. Too hot, and the vetkoek will brown too quickly on the outside while remaining uncooked inside; too cool, and they will absorb excess oil.
- Resting Time: Allowing the dough to rise properly is crucial for a soft and fluffy vetkoek. Let it rise in a warm place until it doubles in size.
- Serving Suggestions: Vetkoek is best served fresh and warm. For a crowd-pleasing platter, offer a mix of savory and sweet vetkoek with a variety of fillings and toppings on the side.
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Vetkoek is versatile and can be customized to suit different tastes, whether you prefer savory or sweet. These recipes will give you a good starting point, but feel free to get creative and experiment with other fillings like curried vegetables, grilled steak, or even dessert-style fillings like Nutella and banana. Enjoy this tasty South African classic!
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