(Recipe from Kampvuur Kuier) .
1 ½ cups (375 ml) cake flour
2 t (10 ml) baking powder
1 t (5 ml) Ina Paarman’s Chilli & Garlic Seasoning
1 extra large egg
1 x 400 g Ina Paarman’s Beef Bolognaise or Tomato & Basil
Pasta Sauce
¼ to ⅓ cup (60 - 80 ml) water
canola oil for deep frying
METHOD
Mix the flour, baking powder and Seasoning together in a mixing
bowl using your fingers.
Add the egg and Pasta Sauce and rinse out the pasta bottle with
the water. Mix until everything is blended together to form a sticky dough of a
dropping consistency.
Add oil to the pan to a depth of 2 ½ – 3 cm.
Heat the oil over moderate heat. Drop tablespoonfull of batter
into the hot oil and fry both sides of vetkoekies until golden brown.
INA'S TIP
For the campers ...
Measure the flour, baking powder and Seasoning into a small
plastic bag to make a pre-mix, ready to add the egg, Pasta Sauce and water when
ready to fry.
