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In a large mixing bowl, combine the all-purpose flour and salt.
In a separate small bowl, dissolve the sugar in the warm water and then sprinkle the yeast over the top. Let it sit for about 5-10 minutes until frothy.
Make a well in the center of the flour mixture and pour in the yeast mixture.
Mix until a dough forms. Knead the dough on a floured surface for about 10 minutes until it is smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a clean cloth, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Punch down the risen dough and turn it out onto a floured surface.
Divide the dough into small, equal-sized balls (about the size of a golf ball) and flatten them slightly into discs.
In a large pot or deep fryer, heat enough vegetable oil to deep-fry the vetkoek (about 2-3 inches deep) to 350°F (175°C).
Carefully place a few of the dough discs into the hot oil, being careful not to overcrowd the pot.
Fry the vetkoek for about 3-4 minutes on each side, or until they are golden brown and puffed up.
Use a slotted spoon to remove the vetkoek from the oil and drain on paper towels.
Vetkoek can be served hot, sliced open, and filled with savory fillings such as curried mince or cheese, or with sweet fillings like jam or honey.
Enjoy your meal!