Move this recipe right on up to the top of your ‘to cook’ list. You won’t be disappointed. Eat as a snack, stuffed with plenty of grated cheese, or serve alongside your next braai.
We fried these little balls of delight in a Caribbean Blue Le Creuset Signature Round Casserole. Would you like the chance to win one?
With love to you all
2 cups self-raising flour
1 free-range egg
2 Tbsp Pesto Princess Harissa Paste
200 ml milk
3 ml salt
750 ml oil to fry
Big handfuls of grated cheddar cheese
1. In a medium bowl, combine the flour, egg, Pesto Princess Harissa Paste, milk and salt and beat well until it forms a smooth, thick batter.
2. Heat the oil in a pot over medium heat and deep-fry small dollops of vetkoek dough for three to four minutes or until golden brown and cooked through. (A tablespoon of dough will be ample to create neat little vetkoek balls.)
3. Place the cooked vetkoek on a paper towel to drain excess oil. Serve the vetkoek warm with butter and cheese or any savoury filling.
Photography, Recipes and Styling by Michelle Parkin.