How to Make Delicious Vegetable Donuts

According to Saednews, Doughnuts are a type of dough-based product that is deep-fried in plenty of oil. They can be decorated in various ways, but the traditional doughnut is usually a hollow ring shape. Doughnuts also come in a wide variety of flavors—some are sweet and typically served as desserts or snacks, while others are savory and consumed as appetizers or breakfast items.

Vegetable doughnuts belong to the savory category. They are made using a variety of colorful vegetables and combined with cheese to create a nutritious and delicious breakfast. These doughnuts can easily be prepared at home and used as a healthy snack for children.

Ingredients for Cheese, Vegetable & Walnut Doughnuts

• Sugar: 1 tablespoon

• Lukewarm water: 1/3 cup

• Yeast: 1 tablespoon

• Flour: about 3 cups (as needed until dough is non-sticky)

• Chopped herbs (green onion, parsley, cilantro): 3/4 cup

• Breakfast cheese: 1/2 cup

• Chopped walnuts: 1/3 cup

• Milk: 1/3 cup

• Olive oil: 1/3 cup

• Egg: 1

• Salt: 1.5 teaspoons

• Pepper, garlic powder, thyme: 1 teaspoon each

• Oil (for frying)

Instructions for Cheese, Vegetable & Walnut Doughnuts

First, activate the yeast. Mix sugar and lukewarm water with the yeast and let it sit for about 5 minutes until it becomes active. Make sure the yeast is fresh.

In a bowl, combine flour, cheese, chopped herbs, walnuts, milk, oil, activated yeast, salt, and spices. Mix well until fully combined. If using a mixer, 5 minutes is enough; if kneading by hand, work the dough for about 10 minutes.

Lightly coat the dough with oil, cover it, and let it rest in a warm place for about 1 hour.

After resting, roll out the dough on a surface to about 1.5 cm thickness and cut into doughnut shapes. Let them rest for another 15 minutes.

Heat oil in a pan and fry the doughnuts until golden on both sides. Remove and place on paper towels to absorb excess oil.

These savory doughnuts are a nutritious option suitable for Ramadan or any meal and can be served with tea or soup.

Ingredients for Vegetable Doughnuts

• Chopped spinach: 1 cup

• Mushrooms: 100 g

• Diced bell pepper: 2 tablespoons

• Corn: 2 tablespoons

• Chopped green onion: 2 tablespoons

• Diced carrot: 2 tablespoons

• Garlic: 2 cloves

• All-purpose flour: 300 g

• Instant dry yeast: 8 g

• Lukewarm water: 80 ml

• Egg: 1

• Sugar: 1 teaspoon

• Cream: 2 tablespoons

• Salt and pepper: to taste

Instructions for Vegetable Doughnuts

Heat a pan and melt butter. Add finely chopped spinach and sauté until its moisture evaporates.

Add chopped mushrooms and cook until they release and lose their water. Avoid excessive stirring to prevent mushrooms from releasing too much liquid.

Add bell pepper and corn, sauté briefly until slightly softened. Boil diced carrots separately until tender, then add them along with chopped green onion.

Add crushed garlic, salt, and pepper. Once all vegetables are well cooked and moisture has evaporated, remove from heat and let cool completely.

In a separate bowl, mix flour, salt, pepper, yeast, and sugar. Add egg, cream, and lukewarm water, then mix into a dough.

Once the vegetable mixture is cool, add it to the dough and knead until uniform.

Cover and let the dough rest for 1 hour.

Roll out the dough on a floured surface and cut into doughnut shapes using a mold. Place them on a floured tray and let them rest for 30 minutes.

Heat oil in a deep pan and fry the doughnuts until golden brown on both sides. Remove and place on paper towels to drain excess oil.

Tips for Making Vegetable Doughnuts

• Always use lukewarm water for activating yeast.

• Chop vegetables finely for better texture.

• Use sesame oil for a healthier frying option.

• Use a non-stick pan for frying.

• Make sure cooked vegetables are completely cool before mixing with dough.

Vegetable doughnuts are rich in vitamins and minerals and are suitable for vegetarians. Many vegetables contain vitamin C, which supports immune health. Orange vegetables like carrots contain beta-carotene, a compound known for its anti-cancer properties, while leafy greens like spinach are rich in carotenoids, saponins, lutein, and flavonoids that contribute to overall health and disease prevention.