Vetkoek

Sarie - - Contents -

HOT VETKOEK WITH SYRUP OR A­PRI­COT JAM IS THE BEST BREAKFAST IN THE WORLD

Ser­ves 8–10

• 200 g (360 ml) ca­ke flour • 10 ml baking po­w­der • 15 ml su­gar • 3 ml salt • 2 eggs • 125 ml milk • 500 ml sun­flo­wer oil for f­rying

Sift the flour, baking po­w­der, su­gar and salt to­get­her in a mix­ing bo­wl. Be­at the eggs and milk to­get­her. Gra­du­al­ly add the egg mix­tu­re to the dry in­gre­dients and mix well. The dough should ha­ve a drop­ping con­sis­ten­cy. He­at the sun­flo­wer oil in a deep pan. Dip a ta­blespoon in the oil and then spoon out so­me of the dough. The oil will en­s­u­re that the dough s­li­des off the spoon e­a­si­ly. Fry the vetkoek until gol­den bro­wn and then drain on kit­chen pa­per.

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