vetkoek with curry mince
Vetkoek done right is a joy. Crunchy/chewy on the outside, light and fluffy on the inside, not greasy at all. A treat with curry mince or butter and apricot jam.

Vekoek Recipe

To make vetkoek, use the basic white bread recipe, but leave out the oil.


One quantity of dough, risen
Oil for deep frying
Curry mince or other filling


Knock back your risen dough and divide into golfball sized pieces and roll into balls.
Leave to rise for 30 – 45 minutes.

Heat the oil to hot enough – it should have a medium roil. Drop in a pinch of dough. Once this start frying quickly with small bubbles, floating to the top, your oil is hot enough. Should it just sort of simmer, your oil is too cool and your vetkoek will absorb oil and be greasy. If it jumps around in the oil, it is too hot and you need to turn the heat down, but make sure it does not get too cool. Dropping in balls of dough will drop the temperature quickly.*

Fry two or three vetkoek at a time

Slightly flatten each ball of dough and gently drop into the oil. You should be able to fit two or three, keeping in mind that they expand a lot very quickly. Once you see tiny bubbles forming at the thinnest point on top of a vetkoek, flip with a slotted spoon and fry the other side for a couple of minutes.

Drain on kitchen paper and keep warm until ready to use. Best eaten warm, but delicious the next day with butter and apricot jam.

Vetkoek draining on kitchen paper, ready to eat

*Note: you need to pay attention at this point – oil can go from hot to catching fire in the time you go and fetch a beer**.

**Note2: If your oil catches fire, keep calm. Put a lid on and turn off the heat. The lack of oxygen will kill the fire immediately. Do not add water or anything else. This is important. Super hot oil and water will explode.

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