“Vetkoek” Served with Apricot Jam
The recipe is traditionally served with FruitLips traditional Apricot Jam
- 2 cups gluten free flour or normal cake flour
- 1/2 tsp fine salt
- 1 tbsp sugar
- 1 cup milk
- 2 eggs
- Enough oil for deep-frying (should be 12cm deep)
Sift flour and salt together
Whisk egg, milk and sugar
Make a well in the dry ingredients, add milk and egg mixture and mix to very soft dough, until a smooth consistency. You could add more milk if necessary.
Heat the oil to between 180 and 190 degrees.
Ladle level spoonful of batter into the hot oil (12cm deep) and fry until brown on both side, before removing from oil.
Use Towel paper to absorb the excess oil.