Serve savory Parmesan-garlic doughnuts
with cocktails or beer. Photo courtesy Elegant
Affairs Caterers | NYC.
It’s National Donut (or Doughnut) Day, and your chance to do something you’ve probably never done before: make savory Garlic Parmesan Donuts.
They’re delicious with wine, beer or cocktails, and the recipe is easy! It’s from caterer Andrea Correale, founder of Elegant Affairs Caterers in New York City.
The donuts require very little prep time and are served with purchased or homemade tzatziki, fresh pico de gallo salsa, and/or a spicy Thai cucumber relish.
RECIPE: GARLIC PARMESAN DOUGHNUTS WITH DIPPING SAUCES
Ingredients For 6 Doughnuts
1 cup rolled oats, ground into oat flour in blender or food processor
1 teaspoon baking powder
1/4 teaspoon salt
A pinch of savory seasoning blend*
2 tablespoons butter, softened
1/2 cup buttermilk
1 clove crushed garlic
1/3 cup grated Parmesan cheese
1 tablespoon fresh herbs, chopped (rosemary and thyme work well)
*You can purchase savory seasoning blend or make your own. Here’s a recipe from McCormick: Combine 1-1/2 teaspoons oregano, 1 teaspoon ground cinnamon, 1 teaspoon garlic powder, 1 teaspoon paprika, 1/2 teaspoon ground ginger, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper. Store in an airtight container.
1. PREHEAT oven to 350°F and grease the doughnut pan. Combine oat flour, baking powder, salt and savory seasoning in a bowl.
2. WHISK together the butter, egg, buttermilk and garlic in a separate bowl. Slowly add liquid mixture to dry ingredients and stir to combine. It will be lumpy. Gently fold in herbs and cheese.
3. SPOON the batter into the doughnut pan, filling it almost to top (leave about a 1/8″ space).
4. BAKE 10 minutes. Remove from oven and allow cooling for 5 minutes before transferring to a cooling rack.
5. SERVE donuts with tzatziki (Greek yogurt dip), fresh pico de gallo salsa (recipe below), and/or a spicy Thai cucumber relish (recipe below).
RECIPE: PICO DE GALLO
1-1/2 cups seeded, diced tomatoes
1/4 cup diced red onion
1 tablespoon diced green jalapeño
1 tablespoon minced garlic
Juice of 2 limes
2 tablespoons cilantro
Salt and pepper to taste
1. CHOP vegetables as finely as possible.
2. COMBINE ingredients in a bowl; season to taste. Refrigerate for an hour or more to allow flavors to blend.
Serve with a choice of dipping sauces. Photo courtesy Elegant Affairs Caterers | NYC.
RECIPE: SPICY THAI CUCUMBER RELISH
1 large Japanese cucumber†, peeled, halved and thinly slices
2 shallots, thinly sliced
1 small Thai chile or serrano chile, thinly sliced
1/3 cup white vinegar
2 teaspoons palm sugar or brown sugar
†The Japanese cucumber is a long, slender, dark green fruit that has few seeds. If you can’t find one, substitute another variety with few or no seeds.
1. PLACE cucumber, shallot and chile slices in a small bowl.
2. HEAT the vinegar, sugar and salt in a small saucepan, stirring, until the mixture reaches a boil and the sugar is dissolved, about 3 minutes. Remove from the heat, cool to room temperature, and then pour over cucumber mixture.
3. GARNISH with cilantro leaves and set aside until ready to use.