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Pumpkin vetkoek

  • 240 g (430 ml) cake flour
  • 20 ml baking powder
  • 2 ml salt
  • 15 ml butter
  • 125 ml milk
  • 125 ml pumpkin puree
  • about 300 ml sunflower oil for frying

Sift the dry ingredients together. Rub in the butter. Add the milk and pumpkin puree and mix well. Heat the oil in a deep pan. Test with a little bit of the mixture whether the oil is hot enough – it should start frying. Spoon tablespoons of the mixture into the hot oil and fry on both sides until golden brown. Drain on kitchen paper and serve hot with syrup.

Dip your tablespoon in the hot oil before spooning in the mixture – the dough will slide off the spoon more easily.