Ingredients
- 1 large egg
- 1/3 cup sugar
- 1/3 cup oil
- 1/2 tsp vanilla essence
- 2 cups self-raising flour
- 1 1/3 cups buttermilk
- Oil for deep frying
- Coconut (for coating)
- For the syrup:
- 1 cup white sugar
- 1 1/2 cups water (add more if syrup becomes too thick)
Instructions
- Whisk together the egg, sugar, and oil until creamy.
- Add vanilla essence, then stir in self-raising flour and buttermilk. Mix until smooth with a soft, dropping consistency.
- Heat oil in a deep pot for frying.
- Dip a spoon in cold water, scoop spoonfuls of batter, and drop them into the hot oil.
- Fry until the bollas are golden brown, then remove and drain on paper towels.
- Meanwhile, prepare the syrup by boiling sugar and water until sticky but still pourable. Add more water if it thickens too much.
- Reheat syrup slightly in a pan, toss freshly fried bollas in syrup until well coated.
- Roll or sprinkle with coconut before serving.
Notes
- For extra flavor, add ground cardamom or cinnamon to the batter.
- Desiccated coconut can be mixed into the batter for texture.
- Almond essence can be used instead of vanilla for a different flavor.
- If skipping syrup, roll in cinnamon sugar instead.
- Bollas can be baked in a mini muffin tin at 180°C (350°F) for 12–15 minutes for a healthier version.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Cape Malay, South African
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bolla
- Calories: 110
- Sugar: 9g
- Sodium: 35mg
- Fat: 5g
- Saturated Fat: 2g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 10mg
