Cottage cheese doughnuts

Ingredients

• 500 g farm-style cottage cheese
• 4 eggs
• 3–4 tbsp sugar
• 1 tsp vanilla extract
• 1 tbsp brandy, optional
• 200 g plain flour, approximately
• ¼ tsp salt
• 1 heaped tsp baking powder
• vegetable oil, for greasing and deep frying
• icing sugar, to dust

Makes about 30 mini doughnuts.

Instructions

1. Line a tray with baking paper.
2. Place the cottage cheese in a blender and process until smooth.
3. Lightly beat the eggs in a bowl with the sugar, vanilla and brandy (optional). Add the cottage cheese and mix to combine.
4. Sieve the flour, salt and baking powder into a separate bowl, then add to the cheese mixture and stir until a soft dough comes together (it should remain just slightly sticky).
5. Lightly oil the palms of your hands, then roll the mixture into small balls about the size of a walnut, placing them on the baking paper-lined tray as you go.
6. Heat the oil for deep frying in a deep wide pan to 180˚C. Cooking in small batches of 4–6, carefully lower several balls into the hot oil, avoid overcrowding, and fry the doughnuts for 5 minutes or until golden, crisp and cooked through.
7. Remove from the pan with a slotted spoon and drain on paper towel. Dust with icing sugar and serve warm or at room temperature.

Photography by Kitti Gould.

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