April 15, 2016
Vetkoek (fried dough bread) is another well-loved part of our South African food heritage. Whenever we have church bazaars, you can bet your bottom dollar that vetkoek will be sold at one of the food stalls. It can be served with savory mince, or cheese and honey, or cheese and jam.
When I was forced to go gluten-free (due to health concerns), it was one of the first recipes that I played around with until I managed to come up with a good gluten-free version. Here goes...
Total Time: 20 minutes
Yield: 6-7 vetkoek, depending on the size
- 1 cup Health Connection gluten free self-raising cake flour
- 1/2 cup soda water (carbonated water)
- 1/4 tsp salt
- 1 egg
- cooking oil
- Sift together the flour and salt.
- Add the egg and soda water. Mix all the ingredients together to get a smooth batter.
- Add enough oil to a pan so that the oil will measure 1cm up the side of the pan. Place over medium-high heat and heat the oil.
- Drop spoonfuls of batter in the warm oil and fry until golden brown on both sides.
- Allow to cool down a bit, before serving with mince, or with butter, cheese and honey.
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