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Buttermilk Nutmeg Drop Doughnuts

2 1/2 cups all-purpose flour, divided
1 teaspoon salt
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon freshly grated nutmeg
2/3 cup granulated sugar
1 large egg
1 large egg white
3/4 cup plus 2 tablespoons buttermilk
1/4 cup unsalted butter, melted and cooled
Vegetable oil for frying
1 cup sugar mixed with 1 teaspoon ground cinnamon

ADD vegetable oil to a large, heavy Dutch oven or deep fryer to a depth of about
3 inches. Slowly heat oil to 365 to 375 degrees.

SIFT 1 cup flour and salt, baking powder and baking soda into a large mixing bowl.
Add the nutmeg and sugar and stir well with a wire whisk. Sift the remaining 1 1/2
cups flour into a small bowl and set aside.

LIGHTLY BEAT the egg and egg white in a third bowl, then stir in buttermilk and
cooled, melted butter. Add the buttermilk mixture to the dry ingredients all at once,
then stir with large-looped whisk or wooden spoon until batter is almost smooth.
Gradually beat in remaining flour, stirring just enough to moisten the flour and smooth
out most of the lumps. (Don't overbeat or the fritters will be tough.)

LINE a large plate with paper towels and place it near the stove. Place the cinnamon
sugar in a shallow bowl. When the oil is the right temperature, drop several spoonfuls
of dough into the oil. Cook until browned on one side, then turn with a slotted spoon
and cook until the fritters are deep brown. (If the dough sticks to the bottom, nudge it
with the spoon and it should come loose. Don't make the fritters too large or the center
won't cook before the outside burns -- the size of an egg is about right.)

TRANSFER to paper towels with tongs or a slotted spoon. Cool briefly, then roll in
cinnamon sugar. Serve warm.