(As Featured in Mar2014 Nourish Magazine) These gluten-free and sugar-free Quark (Cottage Cheese) Donuts are exactly the way donuts should be: fluffy and light on the inside, golden and crisp on the outside. Sweetened with Stevia, they can be served with a side of a citrusy glaze but it’s not essential to the full enjoyment of this 10 minute treat. If there is one thing other than fresh cream eclairs that I can admit to being a sucker for (for a no-sugar version use Stevia drops and this icing), it must be the donuts. For the obvious reasons I keep away from store-bought varieties and since I am after more instant gratifications than a homemade yeast donut allows, I tend to go without.
Until now, when after talking to Mum about some Polish racuchy [rah-tsoo-he] she’d made earlier, I’d decided to remake the Polish cottage cheese fritters into these bite-sized donut ‘holes’. And since the donuts only take 10 minutes to make, I am glad that these little munchkins are somewhat more healthy than your regular kind. Sure, they are deep fried, but if you use a good oil and only have them once in a while, they are a good alternative to what’s around in the ready-made aisle.
One question you might be asking is: what is quark? Quark is a type of cottage cheese. The German-style variety is low fat and has a slightly more blended consistency than regular (granulated) cottage cheese and is less runny, but not as thick as, say, cream cheese. I used B.-d. Paris Farm Creek Biodynamic Organic German-style Quark – bought from Harris Farm, but you can usually find it in the same fridge section of the supermarket where you would find ricotta. I have not used ricotta to test this recipe, but I have a feeling that it would work just as well.
As for the citrus glaze, it is optional. I used pink grapefruit but orange with a hint of cardamom or lemon with a pinch of cinnamon would also work a treat. Serve on the side for dipping to preserve the crunchy texture of the donut’s skin.