This vetkoek balls with leek cream cheese recipe takes the South African classic to a whole other level! A perfect snack, starter or side!

SERVES 6 // COOK TIME 30 min

INGREDIENTS
For the vetkoek
1½ cups flour
10 g yeast
1 tbsp sugar
1½ tsp salt
¾ cup warm vegetable stock
Vegetable oil, to deep-fry
For the cream cheese
4 tbsp butter
4 leeks, finely chopped
1 tbsp vegetable oil
5 tbsp vegetable stock
1 cup cream cheese

METHOD
For the vetkoek
1. Mix all the dry ingredients. Make a well in the centre and gradually mix in the warm stock with a wooden spoon to form a wet dough.
2. Knead the dough for 5 minutes, until it is smooth and springy.
3. Cover with cling film and allow to rise in a warm area for 35 minutes, until puffed up.
4. Heat the oil in a heavy-based pot over medium heat.
5. Knock back the dough. Divide into 15 small pieces and roll into balls.
6. Fry for 3 minutes, until golden and puffed up. Carefully turn over and fry the other side for 2 minutes.
7. Remove the vetvoek with a slotted spoon and drain on paper towel.
For the cream cheese
1. Melt the butter and fry the leeks for 10 minutes, until soft and sweet.
2. Place the fried leeks and stock in a blender and pulse until smooth. Allow to cool in the fridge.
3. Once cold, fold the leek purée into the cream cheese.
4. Serve the vetkoek with the leek cream cheese to dip them in.

Recipes & styling Chiara Turilli
Photography  Andreas Eiselen

FRY LIKE A PRO: Cook small batches of vetkoek at a time, to ensure there is space for them to bob around and fry evenly.

Looking for new ways to spice up your braai meat? Try these South African-style boerewors corn dogs for a yummy twist on a local favourite.