VETKOEK

To make vetkoek from scratch, sift together 3 cups of self-raising flour, 1 tsp of baking powder, and 1 tsp of salt in a bowl. In another bowl, whisk together 2 large eggs, 1 cup of water, and 4 tbsp of Ellis Brown Creamer until smooth. Combine the wet and dry ingredients to form a soft dough. Heat sunflower oil in a pot to 180 degrees Celsius, then drop spoonfuls of the batter into the hot oil and fry until golden brown on both sides.

If you're looking for dietary substitutions for vetkoek, you can use gluten-free self-raising flour to make it gluten-free. For a dairy-free option, substitute Ellis Brown Creamer with a plant-based creamer or omit it entirely. Additionally, you can replace the eggs with a flaxseed meal mixture (1 tbsp of flaxseed meal mixed with 2.5 tbsp of water) to make it vegan.

To store leftover vetkoek, allow them to cool completely, then place them in an airtight container. They can be stored at room temperature for up to 2 days or in the refrigerator for up to a week. For longer storage, you can freeze them for up to 3 months. Just make sure to reheat them in an oven or air fryer to retain their crispiness.

Vetkoek pairs wonderfully with a variety of fillings and sides. You can serve them with savory fillings like minced meat, curry, or cheese. For a sweet option, try filling them with jam or honey. They also go well with a side of salad or chutney to balance the flavors.

The best oil for deep frying vetkoek is sunflower oil, as it has a high smoke point and neutral flavor. Other suitable oils include canola oil or vegetable oil. Make sure to heat the oil to 180 degrees Celsius for optimal frying results, ensuring the vetkoek cooks evenly and becomes golden brown.