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South African Corn Filled Vetkoek

Traditional Vetkoek with Corn

Irene Muller
These delicious traditional vetkoek filled with corn are a fast, easy and affordable way to make a warm and comforting snack or side dish.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Side Dish, Snack
Cuisine South African
Servings 12

Ingredients
  

  • 2 cups Self Raising Flour
  • 1 Large Egg
  • 1 tsp Baking Powder
  • 1 tsp Salt
  • 400 g Corn whole kernels
  • 125 ml Water
  • 125 ml Milk
  • 1 litre Sunflower Oil

Instructions
 

  • Sift the flour, baking powder and salt together, add the egg and mix well.  
  • Add the tin of corn and the liquid, half milk and water mix the dough until it has a smooth texture, but still slightly thick so that if you spoon it, it will slide easily off the spoon.
  • Heat the oil in your choice of the pan, about 1/2 full, depending on the size you are using.  When hot, spoon the dough in the oil, about 4 at a time, or more if using a larger pan.
  • Spoon hot oil continuously over the top, if you are lucky, the will turn by themselves (although not always). Turn after a few minutes and let it cook further. You will know then they are cooked when it feels light when you take it out. Place in your bowl lined with a paper towel to absorb access oil.
  • This takes only a few minutes depending on the heat of your oil, remember to watch the temperature of the oil it must not be too hot or cold. 
  • Repeat until all mixture is used.
Keyword Corn, Eggs, Flour, Milk Tart