Description
These Donut Holes, also known as Ponchiki, are delightful bite-sized treats made with farmer cheese, lightly fried to golden perfection and dusted with powdered sugar. Perfect for a sweet snack or dessert, they are crisp on the outside and tender inside, offering a delicious twist on traditional donuts.
Ingredients
Scale
Dry Ingredients
- 1/2 cup all-purpose flour
- 1 1/2 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1 large egg
- 4 Tbsp granulated sugar
- 1/2 tsp vanilla extract
- 2 cups farmer cheese
For Frying and Serving
- Vegetable oil or extra light olive oil (enough to fry, approx. 1 1/2 inches deep in pan)
- Powdered sugar for dusting
Instructions
- Mix Dry Ingredients: In a small bowl, stir together the flour, baking powder, and salt until combined. This will be the base dry mix for the dough.
- Prepare Wet Mixture: In a medium bowl, use an electric hand mixer to beat the egg on high speed for 20 seconds. Add the granulated sugar and vanilla extract, then continue beating for one minute until well combined. Add the farmer cheese and beat on low for about 20 seconds just until blended.
- Combine Dough: Using a spatula, carefully fold the flour mixture into the wet mixture just until combined. The dough will be thick and sticky, which is perfect for frying.
- Heat Oil: Pour oil into a medium saucepan to a depth of about 1 1/2 inches. Heat the oil over medium heat until it reaches 360°F (use a thermometer for precision).
- Fry Donut Holes: Using a small ice cream scoop, scoop a flat portion of dough and carefully drop it into the hot oil. Fry the donut holes one by one, ensuring not to overcrowd the pan to maintain oil temperature around 350°F. Fry for 3 to 4 minutes total, turning halfway through if they do not roll to brown evenly on all sides.
- Drain and Serve: Remove the cooked donut holes with a slotted spoon and place them on a paper towel-lined plate to absorb excess oil. Dust generously with powdered sugar while still warm and serve immediately for best flavor and texture.
Notes
- Use a small ice cream scoop or a tablespoon to portion the dough evenly; a flat scoop helps the donut holes hold shape better in the oil.
- Maintain the oil temperature between 350°F and 360°F for perfect frying; too cool and the donuts will absorb excess oil and become greasy, too hot and they will burn.
- Donut holes are best enjoyed fresh but can be stored in an airtight container for up to 1 day and reheated in an oven or toaster oven for a few minutes.
