Cottage Cheese Doughnuts with Banana Caramel Sauce Recipe
- 250g cottage cheese
- 160g plain white flour
- 50ml Greek yogurt
- 1 egg
- 60g coconut sugar (can replace with white/brown sugar)
- 4g baking powder (1 teaspoon)
- zest of 1 lemon
- 300g white sugar
- 150ml cold water
- 2 bananas chopped into small pieces
- 1/2 lemon
- 50g coconut rum (or whisky, brandy or any fruit liqueur)
- 10ml rose water (optional)
- 200ml coconut milk
- Oil for frying
- Chopped pistachio
- Fresh fruits (strawberries, raspberries, etc)
- Coconut milk for topping
Mix together the cheese, egg, yogurt and sugar. Sieve half the flour with the baking powder and then the remaining half of the flour. Grate the lemon rind, and mix all ingredients until you get a moist dough.
Grease your palms with oil, take small amounts of the dough and roll into small balls, smaller than a golf ball - you should get around 25 pieces.
Heat oil in a deep fryer to around 150-160oC and start to fry the doughnuts - be careful not to fry them at higher temperature, as they might burn on the outside and stay raw on the inside.
They are ready when they go a golden brown colour (should take about 3 minutes). Take them out and put them on some paper towel/kitchen towel to remove excess oil.
Put the sugar and water in a pan, and heat at high heat until the sugar dissolves and bubbles appear, and the colour starts to change to a light brown. Immediately add the bananas, rum, juice of 1/2 lemon and the rose water (if using). Mix well, and continue to cook over a medium heat until the caramel is coloured brown. Add the coconut milk, mix well, reduce the heat to low, and simmer for one more minute.
Pour some caramel sauce onto a dessert plate, arrange 3 doughnuts on top, add some fruits between the doughnuts and top off with coconut milk & chopped pistachios.