Placed ‘jammed’ halves onto egg white brushed halves and pinch together
well around the edges to join.
Cover loosely and allow to rise for a further 20 minutes or until almost
doubled in size.
Deep fry doughnuts in small batches at 170°C/ 190°C for 5-7 minutes or until
golden brown, turning once, drain in wire basket, then on a paper towel.
Dust with icing sugar and serve hot.
Savoury Cheese Balls
Makes about 12
These delectable morsels may be prepared in advance and chilled until ready to
cook.
125g Swiss cheese, grated, 1 egg yolk (optional)
2 egg whites, dry breadcrumbs
1/3 teaspoon cayenne pepper, pinch salt
Oil for frying
Fried parsley sprigs
Mix grated cheese with salt and pepper as well as egg yolk, if using. (Egg
yolk gives a firmer texture).
Beat egg whites stiffly and fold in cheese mixture.
Form into balls and roll in bread crumbs.
Fry at 190°C in the Salton Deep Fryer for about 2 minutes or until golden and
crisp.
Remove from basket.
Fry parsley sprigs at 190°C for 1 minute until well crisped.
Serve with the cheese balls and enjoy.
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