250g cottage cheese
150g self-raising flour
¼ cup coconut sugar
1 tsp of baking soda
Few drops of vanilla extract
1 tsp of grated lemon zest
Splash of brandy
1 cup vegetable oil for deep-frying
Double dollop cream
In a large bowl, whisk 3 eggs. Add brandy, vanilla extract and cottage cheese and continue to whisk.
Next, add the flour, coconut sugar, zest of lemon and baking soda. Fold through with wooden spoon.
Allow to sit for 20-30 minutes.
Heat the oil to medium temperature. Use thermometer to ensure oil is set to 165 degrees Celsius.
Place spoon in oil from fry pan to help ensure it is non-stick and then use the spoon to scoop some donut mixture out of the bowl. Drop the spoon mixture into the hot oil and fry each side until golden brown, it takes about 4-5 minutes.
Transfer the donuts to the paper towel and continue to fry the rest of the dough until finished.
Sprinkle with icing sugar. Serve with maple syrup and double dollop cream.