Adapted from Jamie Geller
Quantity: Eight servings
3 cups low-fat (3%-5%) soft, dry cheese (like Ricotta)
3.5 oz sugar, about ½ cup
2 cups all-purpose flour
1 tbsp vanilla extract
1 tbsp rum extract
1 tbsp vinegar
1 teaspoon baking soda
1 cup flour – for coating (before frying
Oil for deep frying
Mix all ingredients. Let the mixture rest for one hour in the fridge but take it out of the fridge at least half an hour before frying the doughnuts. The mixture should be at room temperature before frying.
Create ping pong size balls, dip them in a bowl of flour and remove excess flour. Flatten them with the palm of your hand and using a small round cookie cutter, cut out a hole at the center. Keep these little round holes. They also get fried and served on top of the doughnuts.
Heat oil for deep frying. The oil should not be very hot for this kind of doughnut ! In fact, it should only start sizzling when you place the doughnuts in it. Fry only 3-4, and holes, at a time.
Turn each doughnut upside down every half a minute until it gets golden color on both sides.
Drain the oil on paper towels, place the doughnuts on a serving plate, fill the middle with sour cream, yogurt, sour cherries or strawberry, and top with the fried dough circles. Eat immediately.