First posted: Jan 29, 2016

Vetkoek with Chocolate-Orange Dipping Sauce



Cooks in:        Serves:20 vetkoekies

For 20 vetkoekies
  • 2 cups flour
  • 2 tsp baking powder
  • 1 tsp salt
  • 2 Tbsp sugar
  • 2 eggs, beaten
  • 1 cup milk
  • 1 Tbsp melted butter
For the Cinnamon Sugar
  • ¼ cup caster sugar
  • 1 level tsp ground cinnamon
For the Chocolate-Orange Dipping Sauce
  • 1/2 cup fresh cream
  • 25ml orange liqueur

  • zest of 1 clementine or orange
  • 200g dark chocolate, roughly chopped

What to do

1. Mix all of the vetkoek ingredients together to make a smooth thick batter.

2. To make the sauce, heat the cream and orange liqueur in a small saucepan over medium heat until the cream reaches a gentle simmer. Add in the clementine zest and then pour over the roughly chopped chocolate, leave to warm through for 2-3 minutes and then stir until silky.

3. Heat 2 cups of oil in a deep frying pan and gently drop in the batter, 1 Tbsp at a time. The temperature of the oil should be about 190C (you can test by adding in a small drop of batter and it should come out golden brown in about 30 seconds).

4. Fry the vetkoekies for 2-3 minutes on each side, or until golden, depending on the size.

5. Remove and set aside to drain on kitchen paper, then serve as soon as possible with a dusting of cinnamon sugar and the chocolate dipping sauce on the side.

Photo from 'Sarah Graham's Food Safari' by Ricardo de Leça.

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