Golden Corn Vetkoek (Traditional South African Fried Bread)

Vetkoek is a beloved South African classic, known for its crisp golden outside and soft, fluffy inside. Often enjoyed sweet or savoury, this comforting fried bread has been passed down through generations and remains a firm favourite at family gatherings, markets, and weekend treats.

Few things beat freshly fried vetkoek — light, airy, and irresistibly golden. This traditional favourite gets a delicious twist with sweet corn folded into the batter, adding bursts of flavour and texture that make every bite extra satisfying. Perfect for snacking, sharing, or filling with your favourite toppings.

There’s something truly special about homemade vetkoek sizzling in hot oil and filling the kitchen with comforting aromas. Soft on the inside and beautifully crisp on the outside, these classic vetkoek with corn are simple to make and perfect for serving warm with syrup, jam, or savoury fillings.

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

Shortened Instruction

1. Whisk together the flour, baking powder and salt. Add the egg and mix well. Stir in the corn, milk and water until you have a smooth, slightly thick batter that drops easily from a spoon.
2. Heat oil in a pan until hot. Spoon batter into the oil in batches and fry, spooning hot oil over the tops. Turn when golden and fry until cooked through and light.
3. Remove and drain on paper towel. Repeat with remaining batter, keeping the oil at a steady medium heat.

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 mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

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.  
   
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.