Vetkoek are basically deep fried yeast dough buns that can be eaten with anything from your favourite jam to curry mince and it can be a meal by itself for breakfast, lunch or dinner, a snack or even a desert (like a doughnut without the hole). The word vetkoek literally means “fat cake” in Afrikaans. In zimbabwe we call them amagwinya or fat cooks..lol.. There are many variations to the recipe. My mum has her way of cooking them and even if i try it her way, they never turn out as fluffy and crispy as hers. But i have not given up yet, and i have come up with my version from my mums ones. I must say they were quite on the same level, but nothing beats a mothers touch to any dish. These are very versatile and can be served sweet or savory – try plain, with butter, grated cheese, syrup, honey, or other fruit jams. 

Ingredients

• 2 cups flour
• 2 teaspoons baking powder (or replace the flour and baking powder with self-raising flour)
• 1 tablespoon sugar
• ½ tsp salt
• 1 cup milk
• 2 eggs
• Enough oil for deep-frying

Instructions

1. Sift flour, baking powder and salt together
2. Whisk egg, milk and sugar
3. Make a well in the dry ingredients, add milk and egg mixture and mix to very soft dough. You could add more milk if necessary.
4. Heat the oil to between 180 °C and 190°C. Heat the oil slowly so as not to burn it. This also gives the dough a little time to rise.
5. Ladle level spoonfuls of batter into the hot oil and fry until brown on both sides, before removing from oil. You can make them larger or smaller depending on the preference.
6. Use a spoon to pour some of the hot oil over the top. Turn over once they are nicely golden on the bottom. Be careful not to burn.
7. Use towel paper to absorb the excess oil.