Farmer’s Cheese Doughnuts with Dried Apricots

Lovely, tender farmer’s cheese doughnuts filled with dried apricots (or raisins).

By the way, this recipe can also be used to make Hanukkah cheese pancakes (which Rebbetzin Gita Leah Zilber, z''l, traditionally fried for Hanukkah), starting with 2 cups of flour to achieve the right  consistency and mixing raisins (or dried apricots) directly into the dough.

Mix all the ingredients thoroughly (except the dried apricots). Heat odorless vegetable oil in a small saucepan. Put some flour on a plate.

Drop the cheese mixture by the teaspoonful into the flour. Place a little finely chopped dried apricot (or 3-4 raisins) in the center and roll into a ball. The ball should be no larger than a walnut, otherwise the center may not cook through.

The main challenge is getting the temperature right: if it is too low, the doughnuts will absorb a lot of oil; if it is too high, the outside will brown before the center cooks through.

Lower the cheese balls into the hot oil. There should be enough oil for the doughnuts to float on the surface without touching the bottom. Add only as many doughnuts as can float freely without crowding one another.

If there is enough room in the saucepan, you will be able to witness a little miracle: once one side is cooked, the doughnut will turn over onto the other side by itself.