Method

Sift the flour and bicarbonate of soda together into a large mixing bowl, then add the salt and sugar. Mix the wet ingredients together in a separate bowl, then pour into the dry ingredients and stir until you have a smooth batter. It will be quite thick.

Pour the oil into a large saucepan until it is about 4 cm deep, and heat. (If using a thermometer, the temperature of the oil should be 200 °C or a testing crumb should turn golden brown after 30 seconds.) Carefully drop in spoonfuls of the batter, 1 Tbsp at a time.

Fry until the vetkoekies are golden on all sides, turning them over from time to time. This will take 3–4 minutes. Drain on kitchen paper.

To make the sauce, heat the cream and spices in a small saucepan over medium heat until the cream reaches a gentle simmer. Strain and then whisk into the chocolate hazelnut spread until smooth and glossy. Loosen with a little hot water, 1 Tbsp at a time, if necessary.

Mix the castor sugar and cinnamon together and sprinkle over the vetkoek. Serve immediately with the chocolate dipping sauce.

Extracted from Home. Food from my Kitchen by Sarah Graham (Struik Lifestyle). Photographs: © Penguin Random House South Africa Pty Ltd / Warren Heath. For more information, click here.