Quark Donuts in 10 Minutes
These gluten-free and sugar-free Quark (or 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. Makes about 8.
Servings: 2 -4
For the Quark Donuts:
- 1 egg
- 1/4 tsp Stevia drops
- 1/2 tsp natural lemon essence
- 1/2 tsp bicarbonate of soda
- 125 g German-style Quark or full fat cottage cheese
- 1/4 cup coconut flour
- 1/4 cup tapioca starch
- peanut oil for deep frying use coconut oil if allergic to nuts
For the Citrusy Glaze:
- 1/4 cup freshly squeezed grapefruit juice or try lemon juice with a pinch of cinnamon OR orange juice with a pinch of cardamom
- 1 tbsp rice malt syrup
To make the Quark Donuts:
Beat egg and Stevia with a whisk or an electric mixer until pale and fluffy.
Add lemon essence, bicarbonate of soda, quark, coconut flour and tapioca starch. Mix well to combine.
Heat oil in a small saucepan over medium-low heat, oil level should be at least 1 inch, to 180C (350F). If you don't have a thermometer you can judge when the oil is ready by dropping a small crust of bread into the oil - if the oil bubbles, it's ready. Reduce heat by a quarter.
Using a tablespoon or a metal ice-cream scoop, shape dough into balls about 2cm in diameter. Drop them into the hot oil, 3-4 at a time and allow them to brown on all sides, before removing with a slotted spoon or metal tongs onto paper towels to drain excess oil. Repeat with the remaining dough.
To make the Citrusy Glaze and serve: