I remember our neighbor in Johannesburg making these for me (I was, like, 3 years old or something). She used to deep-fry it and I had to guess what each fritter looks like – a dog, a cat, a clown, whatever….but somehow, I kept on seeing ‘’ostriches’’. Even, to this day, aunt Esme calls it ‘’ostrich fritters (volstruisvetkoekies)’’.
This was one of the first recipes I’ve tried as a wife and mother. My kids LOVE it. It is especially delish with apricot jam and salted butter, with a slice of cheddar cheese on top.
DO try it!!
- 500ml cake flour
- 10ml baking powder
- 60ml white sugar
- 2ml salt
- 125ml milk
- 1 egg
- 15ml thick cream
- Oil for deep-fry
- Sift the dry ingredients together
- Beat the egg, milk and cream well
- Add the dry ingredients to the mix and stir gently
- Heat the oil in a pan or pot (the oil must be at least 3-4 cm deep)
- Scoop teaspoons full of dough into the hot oil.
- When the fritters is done on one side, it will turn over by itself.
- Cook until brown
- Remove from oil and drain on paper towels.
- Serve warm with butter, jams, jellies, cheese or savory mince
- Having no time to fuss with cooking, I often use self-raising flour instead. Just omit the baking powder.
- Ideal for a quick lunch or snack and it keeps well in the fridge over night.
- Cut the fritter in half and scoop some thick, sweet custard on each half. Sprinkle cinnamon-sugar on top and serve.
- Dip the spoon in some hot oil before scooping up the mixture….it would prevent the dough to stick to the metal.
Adapted from: ‘’Wipkoekies’ (Huisgenoot – date and author unknown)