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Prep
20m
Cook
20m
Total
40m
Ingredients
Method
Nutrition
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For
8
M
I
For the katsu curry filling:
1/2
Red onion, diced
175
g
Carrots, diced
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Per Serving
Calories
361kcal
Fat
10g
Saturates
1g
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The curry is best refrigerated overnight before using to make the donuts because the consistency once cooled is much easier to work with.
Instead of deep-frying, you can toast the breadcrumbs in a dry pan first, coat the donuts, then air fry at 190°C for around 10 minutes.
Use the leftover bread to make breadcrumbs or croutons.
Nutrition info is a rough estimate because it's difficult to be accurate when deep-frying.
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Prep
20m
Cook
20m
Total
40m
Ingredients
Method
Nutrition
Turn cooking mode on
Step 1
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
For
8
M
I
For the katsu curry filling:
1/2
Red onion, diced
175
g
Carrots, diced
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
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Per Serving
Calories
361kcal
Fat
10g
Saturates
1g
Access all recipes now
Cook along with all of our recipes
Save your favourites and build your own collections
Access all membership benefits
Already subscribed? Log in or switch accounts.
The curry is best refrigerated overnight before using to make the donuts because the consistency once cooled is much easier to work with.
Instead of deep-frying, you can toast the breadcrumbs in a dry pan first, coat the donuts, then air fry at 190°C for around 10 minutes.
Use the leftover bread to make breadcrumbs or croutons.
Nutrition info is a rough estimate because it's difficult to be accurate when deep-frying.
Only visible to you
Made it?
Cancel
