Vetkoek is usually made with sourdough, but not this recipe of my gran’s. It’s delicious, and with corn added, it’s even better.
About 8 quick mealie vetkoek
• 240 g (430 ml) cake flour
• 20 ml baking powder
• 2 ml salt
• 15 ml butter
• ½ x 340 g tin corn, drained
• 250 ml milk
• 1 x 750 ml bottle sunflower oil
1. Sift flour, baking powder and salt together in a mixing bowl.
2. Add butter and rub into sifted flour with your fingertips.
3. Add corn and mix well. Add milk and mix until it forms a dough.
4. Heat oil in a deep pot (reserve a little). Dip a serving spoon in a bit of the cold oil and portion out a spoonful of dough. The oil helps the dough to glide off the spoon when you put it into hot oil. Put spoonfuls of dough into oil and fry on both sides until nicely browned. Drain on kitchen paper. Serve hot with honey or syrup.
TIP Test oil by first putting
in a small piece of dough. If
it browns too quickly, the oil
is too hot. Lower heat. Each
vetkoek should fry for about
2 – 3 minutes to ensure it’s
cooked in the middle.
Mealies are always great, whether in a tin or cooked on the cob. On top of that they’re really versatile and can be used in any number of dishes – from bread to tarts, and vetkoek to flapjacks
More ways with mealies
Edition SARIE FOOD April / May 2014 | Story More ways with mealies| Recipe Quick mealie vetkoek