Today, I am all about breaking with tradition. I’m all about being a rebel. And I have no cause.
You want to wear a turquoise wedding dress? Do it. Don’t want to eat ham on Easter? Make fish (or pizza! anything but ham, please!). Feeling like drinking a Belgian beer on St. Patrick’s Day? I won’t tell.
Who says donuts have to be fried? And who says they have to be sweet?
doughnut or donut (pron.: /ˈdoʊnət/ or /ˈdoʊnʌt/) (see spelling differences) is a type of fried dough confectionery or dessert food.
Well, except the very definition. Donuts are pretty much defined with the words fried and sweet. Nothing to see there.
Want to feel like a huge rebel? Like a BAMF outta control? BAKE a donut, scoff at frosting and grate cheese on it. You’re not conforming to society today, you BAMF! Solemnly swear you are up to no good, make a savory donut and get on with your bad self.
Then allow me to suggest that you stick your finger in the donut hole and take a savory bite. Victory over tyranny.
Savory Parmesan Plantain Donuts
Adapted from Shutterbean’s Banana Donuts
Yield: 6 donuts
Active Time: 15 minutes
Total Time: 30 minutes
3/4 c flour
1 tsp baking powder
1/4 tsp salt
1/2 tsp ceylon cinnamon
1/4 c honey
1/4 c grated parmesan cheese, plus more for topping
1 very ripe plantain, mashed
1 egg, room temperature
1 tsp vanilla
1/4 c vegetable oil
In a large bowl, whisk together flour, baking powder, salt & cinnamon. In a medium sized bowl, whisk together honey, parmesan cheese, plantain, egg, vanilla and oil. Add the wet ingredients to the dry and stir using a spatula (and as few strokes as possible!) until combined.
Pour the batter into a greased donut pan and bake for 10 minutes. Remove the donuts from the oven and, working quickly, sprinkle with more grated cheese. Return to the oven for 2-5 minutes, or until donuts are golden brown. Turn out the donuts and cool on a rack (or eat warm!)