Can I make them without an egg?

The egg binds the mixture. If you don't have one, substitute with 1 tablespoon of flaxseed meal mixed with 3 tablespoons of water, or 50g of cream cheese. The texture will be more crumbly.

Why do my donuts fall apart?

Usually due to wet cottage cheese. Squeeze it well, or add 1–2 tablespoons of cornstarch for better binding.

Can I bake them instead of frying?

Yes, place them on a parchment-lined baking sheet, brush with oil, and bake at 190°C (375°F) for 20–25 minutes until golden.

How many donuts does this make?

From 400g of cottage cheese, you'll get about 12–15 small balls, depending on size.

Curd donuts

Name: Curd donuts
Total time: 20 min
Yield: 3 порции
Cuisine: International
Ingredients: Cottage cheese — 400 g; Chicken egg — 55 g; Bulk sweetener — 7 g

30min

462g

Nutrition per 100g

162

These cottage cheese donuts are a real treat for sweet lovers who watch their figure. Airy, tender, with a crispy crust, they're made without flour or sugar, and pack a whopping 26g of protein per serving. Minimal ingredients, maximum flavor — the perfect breakfast or dessert for the whole family. At just 162 calories, enjoy them guilt-free.

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WHAT YOU WILL NEED

From ingredients

3 products

Base

Cottage cheese400 g

Chicken egg55 g

Sweetener

Bulk sweetener7 g

SIMPLE PROCESS

Step by step recipe

For airy donuts that hold their shape, use dry cottage cheese (5–9% fat) and mix the batter thoroughly. The egg should be at room temperature. Roll small balls for even frying. Deep-fry at 170–180°C until golden brown.

Step 1

Mix Ingredients

In a bowl, combine cottage cheese, egg, and sweetener. Mix thoroughly until smooth.

Step 2

Shape the Balls

Wet your hands with water and roll the mixture into small balls, about 1.5 inches in diameter.

Step 3

Heat the Oil

In a deep pot or skillet, heat about 1 inch of vegetable oil to 170–180°C (340–350°F).

Step 4

Fry

Gently drop the balls into the hot oil in batches, making sure they don't touch. Fry for 2–3 minutes until golden, turning occasionally.

Step 5

Drain Excess Oil

Transfer the cooked donuts to paper towels to absorb excess oil.

Step 6

Serve

Serve warm or cooled, optionally dusted with extra sweetener or cinnamon. Enjoy!

CHEF'S TIP

Choose Dry Cottage Cheese

Use low-moisture cottage cheese for a firm texture. If it's wet, drain it in a sieve for 30 minutes or squeeze through cheesecloth.

Roll Even-Sized Balls

Use a teaspoon or portion the mixture evenly so all donuts cook uniformly — aim for about 1.5 inches in diameter.

Oil Temperature is Key

Heat oil to 170–180°C (340–350°F). Too low and they'll be greasy; too high and they'll burn outside while staying raw inside.

Add Flavor

Mix in a pinch of vanilla, lemon zest, or cinnamon along with the sweetener for a delicious twist.

SUBSTITUTIONS

Add your taste

With Vanilla Add ½ teaspoon of vanilla extract or a pinch of vanillin for a sweeter, more aromatic flavor.
With Berries Fold 1.8 oz (50g) of fresh or frozen blueberries or raspberries into the batter for a fruity twist.
With Coconut Flakes Roll the balls in coconut flakes before frying for an extra crispy, exotic crust.
Bake in the Oven Instead of frying, place the balls on a parchment-lined baking sheet and bake at 180°C (350°F) for 20–25 minutes until golden — a lighter option.

HOW TO STORE

How to Store Cottage Cheese Donuts

Cool the donuts to room temperature, then store in an airtight container in the fridge for up to 2 days. Reheat in the oven at 160°C (320°F) for 5–7 minutes or in the microwave. Freeze uncooked balls — thaw in the fridge and fry as usual.

GOOD TO KNOW