How do we love our vetkoek? Let us count the ways.
We love them sweet, dripping with apricot jam or chocolate ganache. We like them hot, straight out the fryer and dripping with oil (no judgement). We adore them savoury, oozing with a spicy filling, dripping around our hands.
The cheesy vetkoek
Are these South African? Are they Greek? Does it matter? We highly recommend eating them while hot so that the feta is still meltingly gooey. They’re also pretty remarkable dipped into the likes of tomato soup.
The gourmet vekoek
Believe it because it’s true: they can be taken to the next level. All you need is cream cheese, green fig preserve and biltong and voila! A modern twist on the a South African classic.