Can I make them without eggs?

Eggs bind the mixture. If you don't have them, substitute 2 eggs with 2 tablespoons of flaxseed meal + 6 tablespoons of water, or 100g of cream cheese. The texture will be less fluffy.

Why do my donuts fall apart when frying?

Usually because the cheese is too wet or the batter didn't rest long enough. Squeeze the cheese and be sure to let the mixture rest for 20–30 minutes.

Can I use a neutral oil for frying?

Yes, refined vegetable oil (sunflower or olive) with a mild flavor is best — it won't overpower the cheesy taste.

How long do the cooked donuts keep?

In a sealed container in the fridge, they stay fresh for up to 2 days. They're best eaten on the day they're made, while still crispy.

Adyghe cheese donuts

Name: Adyghe cheese donuts
Total time: 35 min
Yield: 2 порции
Cuisine: International
Ingredients: Adyghe cheese — 250 g; Chicken egg — 110 g; Vanillin — 1 g; Vegetable oil — 100 g; Baking Soda — 1 g; Bulk sweetener — 10 g

50min

472g

Nutrition per 100g

532

These Adyghe cheese donuts are a real treat for cheese lovers. Crispy on the outside, soft and airy on the inside, with a hint of vanilla — they disappear from the table in no time. Made without flour or sugar, but packed with protein, they're great for breakfast or a quick snack. Minimal ingredients, maximum flavor — try them, and you won't be disappointed!

BreakfastFried FoodsDessertSnack

WHAT YOU WILL NEED

From ingredients

6 products

Base

Flavor

For Frying

Leavening

Sweetener

SIMPLE PROCESS

Step by step recipe

For light, fluffy donuts that hold their shape, let the batter rest for 20–30 minutes — this activates the baking soda and makes the cheese mixture more elastic. Use good-quality Adyghe cheese and grate it finely for a smooth texture. Fry in well-heated oil until golden, without overcrowding the pan.

Step 1

Grate the Cheese

Grate the Adyghe cheese finely to ensure a smooth batter without large lumps.

Step 2

Mix the Ingredients

In a bowl, combine the grated cheese, eggs, vanilla, sweetener, and baking soda. Mix well until you get a uniform paste.

Step 3

Let the Batter Rest

Cover the bowl and let it sit at room temperature for 20–30 minutes — this activates the baking soda and makes the batter more pliable.

Step 4

Shape the Balls

Wet your hands with water or oil to prevent sticking. Roll the batter into small balls (about 1 inch in diameter) and place them on a plate dusted with cornstarch.

Step 5

Heat the Oil and Fry

In a pot or deep skillet, heat the oil to 170–180°C (340–355°F). Fry the balls in batches of 4–5, turning occasionally, until golden brown (2–3 minutes).

Step 6

Serve

Place the cooked donuts on paper towels to absorb excess oil. Serve warm or at room temperature with tea or coffee.

CHEF'S TIP

Choose Dry Adyghe Cheese

Use low-moisture Adyghe cheese for the best texture — it holds its shape better and doesn't spread during frying. If it's too wet, drain it in a sieve for 30 minutes.

Rest the Batter

After mixing, let the batter sit at room temperature for 20–30 minutes. This gives the baking soda time to activate, resulting in fluffy, airy donuts.

Oil Temperature is Key

Heat the oil to about 170–180°C (340–355°F). If it's not hot enough, the donuts will absorb oil; if too hot, they'll burn on the outside and stay raw inside.

Don't Overcrowd the Pan

Fry the donuts in batches so they have room to float. Overcrowding lowers the oil temperature and makes them greasy.

SUBSTITUTIONS

Add your taste

With Feta or Brined Cheese Replace Adyghe cheese with feta or similar brined cheese — they are saltier and add a tangy kick. Reduce added salt in the recipe.
Add Flour for a Firmer Texture If the batter is too runny, add 1–2 tablespoons of cornstarch or whole wheat flour — the donuts will be denser and easier to handle.
With Coconut Flakes Fold 30g of unsweetened coconut flakes into the batter for a tropical twist with extra crunch.
Bake in the Oven Instead of frying, place the balls on a parchment-lined baking sheet, brush with oil, and bake at 190°C (375°F) for 15–20 minutes until golden — a lighter alternative.

HOW TO STORE

How to Store Adyghe 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. Freezing is not recommended — they lose crispiness and become soft upon thawing.

GOOD TO KNOW