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Mielie Vetkoek
Irene Muller

Classic Mielie Vetkoek

This comforting fried bread has been passed down through generations and remains a firm favourite at family gatherings, markets, and weekend treats.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course: Breakfast, Brunch, Snack
Cuisine: South African
Ingredients Equipment Method

Ingredients
  

  • 2 cups self raising flour
  • 1 large egg
  • 1 tsp baking powder
  • 1 tsp salt
  • 400g corn whole kernels
  • 125ml water
  • 125ml milk
  • 1 litre sunflower oil

Equipment

  • heavy, deep saucepan or cast-iron skillet (not non-stick) with high sides to control splatters and maintain oil temperature; fill it only about one-third full with oil (around 350-375°F or 175-190°C). A deep-fryer is also excellent, but a Dutch oven or heavy pot works well for deep, even frying. 

Method
 

  1. Sift the flour, baking powder and salt together, add the egg and mix well.  
    Corn Vetkoek
  2. 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.
  3. 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.
  4. 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.
  5. 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. 
  6. Repeat until all mixture is used.