Feta-and-garlic vetkoek

Feta-and-garlic vetkoek

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  • 12
  • Easy
  • 15 minutes
  • 15 minutes
  • Woolworths Land of Hope Chardonnay 2015


  • 140 g cake flour
  • 1 t baking powder
  • 1 free-range egg
  • ½ cup milk
  • ½–¾ t crushed garlic
  • 100 g feta, crumbled
  • Vegetable oil, for deep-frying

Cooking Instructions

To make the easy vetkoek: Sift the flour and baking powder. Add the egg and milk and mix thoroughly. Add the garlic and feta and mix well.

Heat the oil and test if it’s ready by adding a small amount of dough into the hot oil; if the dough turns golden brown, the oil is hot enough.

Fry tablespoons of dough in batches, turning often, until golden brown. Remove using a slotted spoon and drain on kitchen paper.

Cook's note: These Boere-Greek vetkoek should be eaten while still hot so that the feta is deliciously, meltingly gooey. Serve with a soup of your choice or on their own. If you want a more traditional vetkoek without the garlic and feta, remember to add ½ t salt to the mixture. Then you can enjoy it with curried mince, or simply with butter and apricot jam.

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Sam Woulidge Recipe by: Sam Woulidge
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Cape Town-based writer Sam Woulidge is a regular TASTE columnist, blogger and author of 'Confessions of a Hungry Woman'. Follow her on Twitter @samwoulidge

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