Donut Holes (Ponchiki

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1/2 cup All-purpose flour
  • 1 1/2 tsp Baking powder
  • 4 tbsp Granulated sugar
  • 1 Powdered sugar to dust
  • 1/4 tsp Salt
  • 1/2 tsp Vanilla extract

• Oils & Vinegars

  • 1 Vegetable oil or extra light olive oil to fry

• Dairy

  • 2 cups Farmer cheese

Found on natashaskitchen.com

Description

Ingredients

• ½ cup all-purpose flour
• 1½ tsp baking powder
• ¼ tsp salt
• 1 large egg
• 4 Tbsp granulated sugar
• ½ tsp vanilla extract
• 2 cups farmer cheese
• Vegetable oil or extra light olive oil to fry
• Powdered sugar to dust

Directions

• In a small bowl, stir together ½ cup flour, 1½ tsp baking powder and ¼ tsp salt.
• In a medium bowl, using an electric hand mixer, beat 1 egg for 20 seconds on high speed then add sugar and vanilla and continue beating 1 min. Add 2 cups cheese and beat on low just until well blended (20 seconds). Stir in flour mixture with a spatula just until well blended. Dough will be thick and sticky.
• Heat 1½ inches of oil in a medium sauce pan over medium heat. Once oil is hot (360˚F), using a small ice cream scoop (*see notes below), scoop a flat scoop and plunk it out into the hot oil. Add balls one at a time just one after the other and fry over medium heat until golden brown on all sides (3-4 minutes total), turning the donuts halfway through if they dont roll over on their own. Don’t overcrowd the pan or the oil will lose heat. You want to keep it about 350˚F while cooking.
• Remove donuts to a paper towel lined plate. Dust with powdered sugar and serve.