Drop Donut Balls Recipes

DROP DOUGHNUTS

Steps:

• In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture. , Heat oil in an electric skillet or deep-fat fryer to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels. If desired, roll in sugar while warm.

EASY "DROP" DOUGHNUTS

Steps:

• Mix flour, sugar, baking powder, salt and nutmeg until thoroughly blended.
• Add oil, milk, egg and vanilla and mix well.
• Heat oil to (?) degrees. Drop by spoon into hot oil.
• Fry until light brown on both sides turning once.
• Drain well on paper towels or brown paper bag.
• Turn in or sprinkle with plain, powdered or cinnamon sugar while hot.

DROP DOUGHNUTS

Steps:

• Sift together dry ingredients.
• Mix together wet ingredients and incorporate into dry. Stir until smooth.
• Drop by teaspoonfuls(no bigger) into hot oil (365 degrees, no hotter), turning after a few moments until golden brown on all sides.
• Remove and drain.
• Roll in cinnamon sugar while still warm and serve.

PUMPKIN DOUGHNUT DROPS

Steps:

• In a large bowl, beat eggs, sugar and shortening until blended. Beat in pumpkin, vinegar and vanilla. In another bowl, whisk together flour, milk powder, baking powder, salt and spices. Add to egg mixture alternately with soda, beating after each addition. , In a deep cast-iron skillet or deep-fat fryer, heat oil to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown, about 1 minute per side. Drain on paper towels. Roll in additional sugar while warm.

DOUGHNUT HOLES 5 WAYS

Steps:

• In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F. Place one of the Coating Flavors into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.
• Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle fingers and hands with Bisquick mix if they get sticky. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.

CRISPY CORNMEAL DROP DOUGHNUTS

Steps:

• Heat oil in deep-fryer to 375 degrees F (190 degrees C).
• In a bowl, combine the flour, cornmeal mix, sugar, cinnamon, and nutmeg. In a separate bowl, beat the egg together with the buttermilk. Gradually add the egg mixture to the dry ingredients, stirring with a fork or whisk until only slightly lumpy. Be careful not to overmix.
• Carefully drop batter by the rounded teaspoonful into hot oil, and fry until golden brown. Drain and cool on a paper towel-lined plate. Roll balls in a small amount of cinnamon mixed with sugar, if desired, or just enjoy plain!

COUNTY FAIR STYLE KOOL-AID® DROP DOUGHNUTS

Steps:

• Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl.
• Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter.
• Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels.
• Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.

BUTTERMILK NUTMEG DROP DOUGHNUTS

Steps:

• Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches. Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer.
• Meanwhile, sift 1 cup of the flour and the salt, baking powder and baking soda into a large mixing bowl. Add the nutmeg and sugar and stir well with a wire whisk to thoroughly blend. Sift the remaining 1 1/2 cups flour into a small bowl and set aside. In a third bowl, lightly beat the egg and the egg white, then stir in the buttermilk and cooled melted butter. Add the buttermilk mixture to the dry ingredients all at once, then stir with a large looped whisk or a wooden spoon until the batter is almost smooth. Gradually beat in the remaining flour, stirring just enough to moisten the flour and smooth out most of the lumps. Do not overbeat the batter or it may become gluey and the fritters will be tough.
• Have a large plate lined with several layers of paper towel near the stove. Place the cinnamon sugar in a shallow bowl and have a second platter ready to hold the finished doughnuts. When the oil has reached the right temperature, gently drop spoonfuls of the batter about the size of a large egg into the hot oil in batches of three or four. Cooking more fritters at a time may cause the oil temperature to drop too severely. Keep an eye on the thermometer--the temperature will initially jump when the batter is added, then drop slightly. Try to keep it within 5 or 10 degrees of 365 by playing with the number of fritters in the pot. Too low a heat will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked.
• Fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly. When they are a deep amber brown, transfer them to the paper towels with a pair of tongs or a slotted spoon. Let the fritters cool for a minute or so, then roll them in the cinnamon sugar and set them on the platter (or, as in my house, directly into somebody's open, waiting hand). Allow the temperature of the oil to recover before adding the next batch of doughnuts and repeat until all of the batter is used. Like most fritters, these doughnuts are best eaten as soon as they are fried, as they tend to get soggy and unappetizing with standing.

DROP DONUT BALLS

Steps:

• Preheat oil to 365-degrees F. (or until an 1-inch cube of bread browns in 60 seconds.)In a mixing bowl, combine the egg, sugar, and milk. Stir in the melted shortening. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Add the dry ingredients to the wet ingredients, and mix together well. Drop from a teaspoon into the hot oil. Fry until brown and cooked through the center (about 4 minutes). Remove from the oil and drain on paper towels. Dust with powdered sugar as desired.

DOUGHNUT BALLS

Steps:

• Mix together until solid dough, then drop by teaspoonful into hot lard.

DROP DONUT BALLS

Steps:

• Preheat oil to 365-degrees F. (or until an 1-inch cube of bread browns in 60 seconds.)In a mixing bowl, combine the egg, sugar, and milk. Stir in the melted shortening. In a separate bowl, combine the flour, salt, baking powder, nutmeg, and cinnamon. Add the dry ingredients to the wet ingredients, and mix together well. Drop from a teaspoon into the hot oil. Fry until brown and cooked through the center (about 4 minutes). Remove from the oil and drain on paper towels. Dust with powdered sugar as desired.