These doughnuts are incredible! They happen to be gluten-free, but you would never know it. The secrets to this fluffy, crispy, airy, perfect bite of goodness are cassava flour & farmers cheese. Once out of the fryer you can glaze them with honey OR make our 2-ingredient glaze inspired by the fresh & awesome Froozer frozen fruit snack.
- Cook Time
- Prep Time
- 20 small doughnutsServings
- ¼ cup Yuca flour
- ¾ cup cornstarch
- ¼ teaspoon baking powder
- 1 teaspoon cinnamon
- 2 tablespoons sugar
- Pinch of kosher or sea salt
- 1 cup farmer’s cheese, drained of any liquid
- 2 eggs, lightly beaten
- 1 tablespoon Whole milk
- 1 tube of Froozer, thawed
- 1 cup of powdered sugar
Line a plate with several layers of absorbent paper towels.
Whisk together flour, cornstarch, baking powder, cinnamon, sugar and salt.
Mix cheese, eggs and milk into dry mixture with your hands (feel for any pockets of dry flour) until a soft dough is formed. Allow to sit for 5 minutes.
Heat oil to 350F. With slightly damp hands, roll walnut size scoop of dough between hands to form soft ball and place in evoo. Dough will sink and then rise and will “twirl” in the oil :) cook until medium golden brown.
Transfer to lined plate.
Place powdered sugar into a medium bowl. Squeeze thawed Froozer tube in bowl and whisk until it becomes a thick glaze consistency.
Dip the top of each donut into glaze and place on a platter. Glaze will harden slightly.