This easy biltong and herb dip is packed with flavour and very easy to make. It also doubles as a fabulous paté, so you can also serve it with fresh bread if you prefer that to vetkoek!
INGREDIENTS FOR THE DIP:
100 g (about ¾ cup) fine biltong powder
250 g (1 cup) sour cream
60 ml (4 tablespoons) mayonnaise
5 ml wholegrain mustard (or Dijon)
5 ml (1 teaspoon) finely grated lemon rind
10 ml (2 teaspoons) fresh lemon juice
a handful chives and/or Italian parsley, finely chopped
INGREDIENTS FOR THE VETKOEK FRITTERS:
1,5 cups (210 g) white bread flour
1 ½ teaspoons (7,5 ml) baking powder
½ teaspoons (2,5 ml) salt
1 teaspoon (5 ml) mild or hot curry powder
200 ml milk
1 XL egg
Vegetable oil, for frying
PREPARE THE DIP:
1. Mix all the ingredients together using a spatula or spoon (you can also use electric beaters).
2. Transfer to a small bowl and neaten the surface. Cover and chill in the fridge until ready to serve.
PREPARE THE FRITTERS:
3. In a medium size mixing bowl, stir together the flour, baking powder, salt, curry powder, milk and egg – do not overmix, you want it to just come together.
4. Heat about 5cm deep oil in a heavy based pot over medium heat, then drop heaped teaspoons of the batter into the hot oil (test some to see if it sizzles).
5. Fry in batches until golden on both sides then remove with a slotted spoon and drain on kitchen paper.
6. Serve hot with the biltong dip on the side.
