For the self-proclaimed non-bakers – like Catarina Zaragoza, co-owner of The Locavore Store — this ulu doughnut holes recipe is for you! It’s easy, forgiving, remarkably delicious and gives life to the ripened ulu hanging from your tree or sitting on your counter.
The Locavore Store initially started as a co-op; 10 years ago Catarina and her partner Arthur Dodge would pick up excess harvests from their neighbors, sell the produce at the local farmers markets and split the profit amongst everyone. Throughout the years the business has grown organically in collaboration with their community, who has always been a huge factor in their success. From East Hawaii farmers markets to a storefront in Pahoa and now their current location in Hilo, every step of their journey has been fueled by awesome, fresh local food.
“We’re huge advocates of slow and steady. We didn’t want to over-structure or limit it. We wanted to facilitate what the community was showing us that it had, what it wanted, what our farmers were doing and just trying to find a way to make those things mesh together.”Catarina Zaragoza, co-proprietor of The Locavore Store
Friends and shoppers at The Locavore Store have used this ulu purée in a buttermilk doughnut recipe from The Joy of Cooking cookbook and it came out great! Like the ulu itself this recipe can easily be adapted to any craving. Shared in its purest form, Catarina invites you to experiment with this recipe and play with the flavor combinations— the add-on opportunities are endless!
The Locavore Store’s Super Easy Ulu Doughnut Holes
Ulu Doughnut Holes:
*NOTE: This recipe makes approx. 8 doughnut holes.
You can multiply this recipe depending on the size of your ulu, so as to use the entire fruit.
- 1 C. Ulu, very ripe and super soft (ripe fruit should be fragrant, like guava)
- 1 C. Flour
- 1 tsp. Baking Powder
- 1/2 tsp Salt
- 1 Tbsp. Powdered Sugar (you can add more sugar for a thicker glaze)
- 1 Tbsp. Fresh Lilikoi Juice
- Wash the outside of your ulu as well as possible without smushing it.
- Cut the ulu in half and remove the stem/core (should pull out easily). With a large spoon, scoop out all the flesh from the skin. Compost the skin. Be sure to remove any and all seeds from the fruit.
- Slowly pulse, then puree the ulu in a blender until smooth. (If the fruit is ripe enough, it should puree without adding any liquid, but you can add a little water or fruit juice, if needed). Transfer ʻulu puree into a mixing bowl.
- In a separate bowl, whisk together your dry ingredients until well combined.
- Knead the flour mixture into the ʻulu puree a little at a time until the dough just barely sticks to your hands (add a little more flour mixture, as needed).
- Heat up a few inches of frying oil (peanut works great) in a cast iron skillet or your favorite frying pan. While the oil is heating up, roll dough into 1-inch balls. Once the oil is hot, add a few dough balls at a time. Fry until the bottoms are golden brown, then flip and repeat.
- While doughnuts are frying make your glaze; in a medium size bowl whisk together powdered sugar and fresh lilikoi juice.
- When the doughnuts are done frying, place them in a pie pan or dish lined with paper towels or napkins. Once most of the excess oil has drained, toss your doughnut holes in your bowl of lilikoi glaze. Serve hot.
- Keep making more ulu dough until you have all the doughnut holes your ohana can handle. Store any remaining purée in the fridge for up to a week — it will sometimes rise by itself in the fridge, donut fear, it’s still great!
Do you have a recipe highlighting Hawaii grown produce that you’d like to share?
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