A spicy and savory donut with hatch chiles, cheddar and Parmesan cheese served with a sweet raspberry wine sauce.
Latkes get all the attention during Hanukkah like my Latke Bar with Toppings, but here is a new savory treat for you to try.
Meet...the savory donut! Filled with hatch chiles, savory cheddar cheese and topped with a healthy dusting of grated Parmesan. And what goes best with cheese? Well wine of course! Or in this case, a raspberry wine sauce to dip the savory donuts into.
Now you know me (and I hope you do by now), that I have a very front savory tooth. I'd take a plate of falafel over cake any day. So of course I have to savory-fy the donut! I did it last year with my Swiss chard sufganiyot (very good combination of flavors if you decide to try) and did it again this year. Trust me and go there.
Wine and cheese is everything you need. And then some spicy hatch chiles, because if you love spice, this will make everything nice (too corny for ya?, Ya me too). These savory donuts are fried to golden perfection and studded with pieces of hatch chile and cheddar cheese throughout the dough. Next time I may STUFF the donut with cheese (Joey suggestion).
To counteract the spice and savory factor, I made a simple sweet raspberry wine dipping sauce. Easy and not too sweet...add it all to a pot and reduce and then save some for ice cream later (another one to trust me about).
Savory Hatch Chile and Cheddar Donuts with Raspberry Wine Sauce
- 1 cup water
- 1 cup whole milk
- 2 eggs
- 3 cups all purpose flour sifted
- 2 Tb baking powder
- 1 ½ cup grated cheddar
- ¼ cup Parmesan grated
- ½ cup chopped roasted hatch chiles seeds removed
- Pinch of cayenne
- Salt to taste
- Canola or Vegetable oil for frying
- Chopped green onion for garnish
- ½ cup raspberry jam
- ½ cup red wine
- ½ cup fresh or frozen raspberries
- ¼ cup brown sugar
- ½ lemon juice and zest
- Small cinnamon stick about ½ inch
- To make the donuts, whisk together the water, milk and eggs together until well combined. Then sift together the flour, salt, cayenne and baking powder.
- Slowly mix in the dry ingredients with the wet until a dough forms. Then fold in the cheddar and parmesan and chiles until combined.
- In a medium sized pot, add oil to about 2-3 inches deep. Heat oil to about 350 degrees F or until you can tet it with a piece of dough and it sizzles.
- Use a cookie scoop to spoon dough into oil and fry for 2-3 minutes on each side or until golden brown. When done, remove to a paper toweled lined tray and sprinkle with additional parmesan cheese and chopped green onion for garnish.
- To make the sauce, add all ingredients to a small pot and boil for 10min until thickened. Then strain through a fine sieve, discarding cinnamon stick and solids and allow to cool.
- Serve donuts with raspberry sauce.
Amy @ What Jew Wanna Eat says
These look awesome! I wish I could try one. What about cheese stuffed inside the donut and in the batter and on top!!
There's always room for more cheese!