Feta-and-Garlic Vetkoek
South African vetkoek — deep-fried dough balls — here made 'Boere-Greek' style with feta and garlic. Serves 12. Wine pairing: Woolworths Land of Hope Chardonnay 2015.
⏱️ Prep: 15 min🍳 Cook: 15 min
Ingredients
| 140 g | cake flour | |
| 1 t | baking powder | |
| 1 | free-range egg | |
| 1/2 cup | 120 ml | milk |
| 1/2–3/4 t | crushed garlic | |
| 100 g | feta, crumbled | |
| — | vegetable oil, for deep-frying |
Instructions
- To make the easy vetkoek: Sift the flour and baking powder. Add the egg and milk and mix thoroughly. Add the garlic and feta and mix well.
- Heat the oil and test if it's ready by adding a small amount of dough into the hot oil; if the dough turns golden brown, the oil is hot enough.
- Fry tablespoons of dough in batches, turning often, until golden brown. Remove using a slotted spoon and drain on kitchen paper. Cook's note: These Boere-Greek vetkoek should be eaten while still hot so that the feta is deliciously, meltingly gooey. Serve with a soup of your choice or on their own. If you want a more traditional vetkoek without the garlic and feta, remember to add 1/2 t salt to the mixture. Then you can enjoy it with curried mince, or simply with butter and apricot jam.