makes
30
prep
15 minutes
cook
25 minutes
difficulty
Easy
makes
30
serves
preparation
15
minutes
cooking
25
minutes
difficulty
Easy
level
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
- Line a tray with baking paper.
- Place the cottage cheese in a blender and process until smooth.
- Lightly beat the eggs in a bowl with the sugar, vanilla and brandy (optional). Add the cottage cheese and mix to combine.
- 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).
- 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.
- 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.
- 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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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
