Mielie Vetkoek Recipe
You can change the recipe by adding chillies and garlic, green pepper etc. Just make them smaller to serve with drinks when entertaining friends just as it is, DELICIOUS! Remember when you make this, the oil must be hot enough to not cook it too slow otherwise the vetkoek absorbs too much oil.
Ingredients
◾2 cups (500 ml) Self Raising Flour (2 x 250 ml)...
◾1 Large egg
◾1 teaspoon Baking Powder
◾1 teaspoon Salt
◾1 Tin 340g of Mielies (not creamed sweet corn, as this makes it heavy )
◾Canola Oil
◾Milk
You can change the recipe by adding chillies and garlic, green pepper etc. Just make them smaller to serve with drinks when entertaining friends just as it is, DELICIOUS! Remember when you make this, the oil must be hot enough to not cook it too slow otherwise the vetkoek absorbs too much oil.
Ingredients
◾2 cups (500 ml) Self Raising Flour (2 x 250 ml)...◾1 Large egg◾1 teaspoon Baking Powder◾1 teaspoon Salt◾1 Tin 340g of Mielies (not creamed sweet corn, as this makes it heavy )◾Canola Oil◾Milk
Method
1.Sift the flour, baking powder and salt together; add the egg and mix well, if you find it is too dry, add another egg. Now you add the tin of mielies, I add the liquid as well and a little milk, until it has a smooth texture, but still slightly thick, so that if you spoon it, it will slide easily off the spoon.
2.Add the oil to the pan, about ¼ full. Heat the oil, spoon the dough in the hot oil, about four at a time, depending how big your pan is. You will notice that the top of the vethoek will bubble, when brown turn it over and cook on the other side, When it feels very light its an indication that its cooked. This takes only a few minutes depending on the heat of your oil, remember to watch the temperature of the oil it must not be too hot or cold. Repeat until all mixture is used.
1.Sift the flour, baking powder and salt together; add the egg and mix well, if you find it is too dry, add another egg. Now you add the tin of mielies, I add the liquid as well and a little milk, until it has a smooth texture, but still slightly thick, so that if you spoon it, it will slide easily off the spoon.
2.Add the oil to the pan, about ¼ full. Heat the oil, spoon the dough in the hot oil, about four at a time, depending how big your pan is. You will notice that the top of the vethoek will bubble, when brown turn it over and cook on the other side, When it feels very light its an indication that its cooked. This takes only a few minutes depending on the heat of your oil, remember to watch the temperature of the oil it must not be too hot or cold. Repeat until all mixture is used.
