EASY "DROP" DOUGHNUTS
My husband can remember standing on a chair at the table to be tall enough to watch his Grandma make doughnuts. Unfortunately I can't find her recipe but this one is from a different German Grandma and sounds much easier than what he describes to me! From Good Ol Cotton Pickin Recipes, Burton Cotton Gin, Burton, TX
Provided by Mamas Kitchen Hope
Categories Breads
Time 30m
Yield 1 batch
Number Of Ingredients 10
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
These were the homemade version of timbits in my house while I was growing up. Best eaten the night made, but just as wonderful the day after.
Provided by Chef JTwombly
Categories Quick Breads
Time 10m
Yield 3 dozen, 36 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 47.9, Fat 1.5, SaturatedFat 0.3, Cholesterol 5.9, Sodium 67.2, Carbohydrate 7.5, Fiber 0.2, Sugar 1.9, Protein 1.1
DROP DOUGHNUTS
For 30 years, I've been using leftover mashed potatoes to make these light and fluffy doughnuts. The recipe was originally created by my neighbor's mother-in-law. The doughnuts are great for breakfast or as a snack anytime. -Marilyn Kleinfall, Elk Grove Village, Illinois
Provided by Taste of Home
Time 25m
Yield 3-1/2 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 42 calories, Fat 2g fat (1g saturated fat), Cholesterol 5mg cholesterol, Sodium 29mg sodium, Carbohydrate 5g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
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.
COUNTY FAIR STYLE KOOL-AID® DROP DOUGHNUTS
I tried 'Chicken Charlie's Deep Fried Kool-Aid®' at the San Diego County Fair. They were very good so I started to search on a way to recreate them. I searched for drop doughnut recipes and took one of those and adapted it. This is a very close version of the one I had at the fair in looks and taste. The fair's version was cherry-flavored, but you could use any flavor you like.
Provided by BHYLER
Categories Bread Quick Bread Recipes
Time 30m
Yield 50
Number Of Ingredients 12
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.
Nutrition Facts : Calories 101.2 calories, Carbohydrate 14.1 g, Cholesterol 9.7 mg, Fat 4.6 g, Fiber 0.2 g, Protein 1.2 g, SaturatedFat 1 g, Sodium 63.1 mg, Sugar 8.3 g
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