Hungarian cottage cheese donuts – Túrófánk🇭🇺…. – Page 2

Prepare batter: In a bowl, mash or blend the cottage cheese until smooth. Add eggs, sugar, vanilla, and lemon zest. Mix well.
Dry mix: In another bowl, combine flour, baking powder, and salt. Stir into the wet mixture until you get a thick but scoopable batter. (It should be sticky, not kneadable like bread dough.)
Heat oil: Pour oil into a deep pan (about 2–3 inches deep). Heat to 340–350°F (170–175°C).
Shape donuts: Using a spoon dipped in oil or wet hands, drop small balls of dough into the hot oil.
Fry: Cook in batches for 3–4 minutes, turning, until golden brown and puffed.
Drain & dust: Remove with a slotted spoon, drain on paper towels, and dust generously with powdered sugar.

Best enjoyed warm with apricot jam (sárgabarack lekvár) or sour cream on the side.
In Hungary, túrófánk is a beloved afternoon snack, often made for kids after school.
The donuts are light and airy thanks to the cottage cheese, not heavy like yeast donuts.

👉 Would you like me to also include the oven-baked version (healthier, no deep frying) that many Hungarians make nowadays?