- 320 g plain yoghurt
- 2 free-range eggs, lightly beaten
- a good pinch salt
- 200 g plain flour
- 1 t bicarbonate of soda
- 2 T water (if the mixture seems too stiff)
- 2½ cups oil, for deep-frying
- golden syrup, for drizzling
- icing sugar, for dusting
1. Mix all the ingredients except the oil together in a big bowl using a wooden spoon. Add the water if your mixture seems too stiff. Allow the mixture to rest for 10–30 minutes.
2. Heat the oil in a wok or suitable pan and fry dessert-spoon sized dollops of the mixture into the oil, 5 or 6 at a time. Fry for about 2 minutes on each side until golden and cooked through. Watch that the oil does not get too hot.
3. Drain on kitchen paper. Transfer to a platter where you can drizzle them with golden syrup and dress with blobs of butter and finally dust with icing sugar before devouring.
Cook's note: One of the best things in the world are the poffertjes from the Dutch stand at the Community Chest Carnival at Maynardville. It is all about the butter and powdered sugar. I am very proud of this recipe. Though not the same as poffertjes, they are cloud-like doughnuts that, when dotted with butter, drizzled with Lyle’s golden syrup and dusted with powdered sugar, hit all the right pleasure zones!
Photographs: Jan Ras
Production: Abigail Donnelly
Food assistant: Bianca Strydom