Savoury Vetkoek

Makes ± 35 depending on size
A friend used to say: ‘Everything deep fried tastes wonderful’. These vetkoeks are no exception. Made with our Beef Bolognaise or Tomato & Basil Pasta Sauce they are a winner! While making them I had to bat away the tasting vultures! Vetkoek is one of my fond childhood memories, a true traditional South African indulgence.

You will need

1 ½ cups (375 ml) cake flour
2 t (10 ml) baking powder
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 extra large egg
1 x 400 g Ina Paarman’s Beef Bolognaise or Tomato & Basil Pasta Sauce
¼ to ⅓ cup (60 – 80 ml) water
canola oil for deep frying

Ina's Tip
For the campers

Measure the flour, baking powder and Seasoning into a small plastic bag to make a pre-mix, ready to add the egg, Pasta Sauce and water when ready to fry.

Method

Mix the flour, baking powder and Seasoning together in a mixing bowl using your fingers.
Add the egg and Pasta Sauce and rinse out the pasta bottle with the water. Mix until everything is blended together to form a sticky dough of a dropping consistency.
Add oil to the pan to a depth of 2 ½ – 3 cm.
Heat the oil over moderate heat. Drop tablespoonful of batter into the hot oil and fry both sides of vetkoek until golden brown.