Fat cakes (Namibian deep fried dough, vegan)
Fat cakes are sweet, fluffy and moist deep fried dough balls. This recipe is simple, egg - and dairy – free and uses only a few ingredients. A perfect treat for the whole family in no time.
Servings: 20 fat cakes
- 370 g (13.1 oz/ about 3 cups) flour
- 1/2 teaspoon salt
- 1 package dry yeast (7 g (0.25 oz) (2.5 teaspoons)
- 1 knife tip nutmeg
- 250 ml (8.4 fl oz/ 1 cup) lukewarm water
- 80 g (2.8 oz/ 5 tablespoons) sugar
- 1 liter sunflower oil to deep fry (34 fl oz)
Add 2 tablespoons flour ( from 370 g (13.1 oz)), yeast, 2 tablespoons sugar ( from 80 g (2.8 oz)) to lukewarm water. Using a spoon stir well and let the mixture stand for 10 minutes.
Meanwhile combine the remaining sugar, flour, nutmeg and salt in a bowl. After 10 minutes pour the the yeast mixture to the flour - salt mixture. Using a hand mixer with dough hooks or your hands mix well and knead until you have a smooth dough. Grease the bowl by just moving the dough to one side of the bowl. Do the same to the other side. Pour a few drops of oil on the dough, so that it will not dry out. Cover with cling film and then with kitchen towel. Put the dough in a warm place and let it rise for 30 minutes or until it has doubled in size.
In a skillet heat approximately 1 liter sunflower oil at medium high heat. Pour a small amount of oil to your hands and oil them. Take a bit of the dough with your finger tips and deep fry them. Repeat the process until you have used up all the dough.Put the fat cakes on a cooling rack/ cutting board lined with paper towels to remove the excess fat. I served my fat cakes with homemade tomato sauce dip, but they also taste amazing like that.
- Greasing your hands is very important so that the dough won't be too sticky.
- You could also use a spoon or an ice – cream scoop, instead of using your hands