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1
Sift the flour and salt into a large mixing bowl.
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2
Add the yeast, olive oil and water.
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3
Mix into the dough with your fingers.
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4
Sprinkle some flour on your work surface and knead the dough for 5 minutes.
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5
Wash, dry and grease the bowl.
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6
Put the dough into the bowl, cover it and leave it in a warm place for 1 hour until the dough has risen.
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7
(It will double in size.)
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8
After 1 hour.
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9
Heat the oil in a pot for deep frying.
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10
Add a small piece of dough to the oil, once small bubbles appear around the dough, the oil is almost hot enough.
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11
Break the dough into fist size balls and add to the oil.
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12
Initially turn the vetkoek often because once it's fryed on one side it will keep on falling back to that side, turning them often helps to evenly fry them.
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13
It takes quite a while to fry them all the way through (almost 20 minutes.)
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14
If you tap on them and they sound hollow they are done.
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15
They will also have a nice golden brown colour.
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16
Let them drain on kitchen towels or newspaper.
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17
Let them cool before serving.
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18
Serve them with your choice of condiments: butter, cheese, jam, syrup, anything you like
