Quick No Yeast Vetkoek Recipe idea. Crispy South African mouth watering vetkoek made with baking powder fried in hot oil for a meal.
Quick No Yeast Vetkoek Recipe
You want to cook or fry some vetkoek in a hurry and don’t want to have your dough still have to rise with the use of yeast. Or not wanting to use yeast. I myself are always short of time and if you decide its time for a quick and easy meal for supper or lunches. Then try this quick no yeast vetkoek recipe for your family or kids to eat. It’s a No Bake stove top fried recipe that will cook a batch of vetkoek in 5 minutes. Eat cut warm with a filling of your choice, be it apricot jam and butter or cheese. A few fillings ideas to choose from in the links below. Filling meal for the family or brunch and a weekend favorite. Get the step by step instructions to make this recipe idea.
Can you make vetkoek without yeast?
Absolutely yes, use baking powder instead of yeast to make a quick sticky dough mixture to fry in hot oil to make a delicious and quick meal for all. See the recipe attached.
Why is my vetkoek raw inside?
If you have a raw inside then you either fried the vetkoek in a extremely hot oil. The very brown outside of the vetkoek shows that maybe the inside did not get cooked. As well as you have not heated the oil up enough to cook the inside and the outside together. The vetkoek should self, turn over once cooked on one side.
What do Americans call vetkoek?
The American call this South African vetkoek “fat cakes” and normally use the famous filling of curry mince meat with veggies as a beef fillings. There is a few different ideas to use as fillings in the links in this recipe.
Ingredients
- flour, all purpose, or self raising flour. (if using self raising then do not add baking powder)
- brown sugar
- fresh baking powder
- salt
- eggs
- boiling water
- Oil for deep-frying.
For the amounts and the full instructions for this easy vetkoek with baking powder, see the recipe attached below. Download or print it. Use with cook mode online. 😉
flour, baking powder, salt and brown sugar.
eggs
cooking oil
How To
Have your oil warming up in the pot on the stove top. Enough to float the vetkoek dough on so it can turn over itself.
In a large bowl mix all your dry ingredients up.
Another bowl break your eggs and whisk those with your hand or a hand mixer. Add your hot water and mix these together well.
Mix this hot egg mixture with your dry ingredient until there is no lumps left and the dough is smooth. But sticky. Not to dry, if so add a little more liquid. All flours differ.
The mixture will be quit sticky, therefore you have to handle it with two table spoons into a blob or a size you would prefer your vetkoek to come out as.
The oil in the pot should be boiling, you will see bubbles in it. If not boiling then wait for it to boil.
Drop your blob of dough into this hot oil to cook. The vetkoek should flip over once one side is cooked. They should be nice and brown each side. Cooked in the middle to. Should look air rated with bubbles and no raw dough is showing.
Take out the vetkoek that is cooked and drain in a stainless steel colander over a dish to drain any excess oil.
Eat warm cut open with some fillings of choice.
Recommendations
(click on the highlighted heading or image for the recipe)
Quick No Yeast Vetkoek Recipe
Quick No Yeast Vetkoek Recipe idea. Crispy South African mouth watering vetkoek made with baking powder fried in hot oil for a meal.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 min
- Yield: 12–20 1x
- Category: Meals, supper or lunch, dinner
- Method: no bake stove top
- Cuisine: South african
Ingredients
1. 500 grams flour (4 cups)
2. 42 grams brown sugar ( 3 heaped Tablespoons)
3. 4 teaspoons baking powder (20 ml)
4. 1 teaspoon salt
5. 4 large eggs
6. 500 ml boiling water (2 cups)
7. Oil for deep-frying. (vetkoek should float in the oil)
Instructions
- Have your oil warming up in the pot on the stove top. Enough to float the vetkoek dough on so it can turn over itself.
- In a large bowl mix all your dry ingredients up.
- Another bowl break your eggs and whisk those with your hand or a hand mixer. Add your hot water and mix these together well.
- Mix this hot egg mixture with your dry ingredient until there is no lumps left and the dough is smooth. But sticky. Not to dry, if so add a little more liquid. All flours differ.
- The mixture will be quit sticky, therefore you have to handle it with two table spoons into a blob or a size you would prefer your vetkoek to come out as.
- The oil in the pot should be boiling, you will see bubbles in it. If not boiling then wait for it to boil.
- Drop your blob of dough into this hot oil to cook. The vetkoek should flip over once one side is cooked. They should be nice and brown each side. Cooked in the middle to. Should look air rated with bubbles and no raw dough is showing.
- Take out the vetkoek that is cooked and drain in a stainless steel colander over a dish to drain any excess oil.
- Eat warm cut open with some fillings of choice.
Notes
- vetkoek should take 4-5 minutes per batch of 4 pieces, depending on the pot size.
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