Fried Donut Holes without Yeast
Soft and fluffy yogurt donut holes made without yeast. Light, tender and ready in under 30 minutes, perfect for breakfast or a sweet snack.
Equipment
- Deep skillet or saucepan
- Mixing bowls
- Whisk
- Spoon or small cookie scoop
- Paper towels
- Cooking thermometer (optional but recommended)
Ingredients
- 3 large eggs
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup plain whole-milk yogurt
- 2 teaspoons baking soda
- 3 tablespoons vegetable olive oil
- 2 cups all-purpose flour
- 2 cups vegetable oil, for frying
Instructions
- In a bowl, combine the yogurt and baking soda. Stir and let it foam for 1-2 minutes.
- In a separate large bowl, whisk the eggs and sugar until slightly frothy. Add oil and salt, then mix in the yogurt mixture.
- Gradually add the flour, mixing until a thick batter forms. The batter should be scoopable but not runny.
- Heat oil in a deep skillet to 340-350°F (170-175°C).
- Using a spoon or cookie scoop, carefully drop about 1 tablespoon of batter into the hot oil. Fry for 3-4 minutes until golden brown, turning if necessary.
- Transfer to paper towels to drain excess oil before serving.
Notes
- Yield: Makes about 25-20 donut holes.
- Do not overheat the oil, or the centers may remain undercooked.
- Best served warm.
- You can dust with powdered sugar or serve with jam.