Recipe for delightful, deep-fried Savoury Vetkoekies
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 ml Ina Paarman’s Beef Bolognaise Pasta Sauce
¼ to ⅓ cup (60 – 80 ml) water
canola oil for deep frying
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 tablespoonfuls of batter into the hot oil and fry both sides of vetkoekies until golden brown.
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By: Ina Paarman