Best Drop Doughnuts Recipes

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 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.

APPLESAUCE DROP DOUGHNUTS

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with milk (the batter will be thick). , In an electric 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 on both sides. Drain on paper towels; 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:

• 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.

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.

APPLESAUCE DROP DOUGHNUTS

Steps:

• In a mixing bowl, cream butter and sugar.
• Add the eggs, one at a time, beating well after each addition.
• Beat in applesauce and vanilla.
• Combine flour, baking powder, salt, cinnamon and nutmeg; add to the creamed mixture alternately with milk (batter will be extremely thick). In an electric skillet or deep-fat fryer, heat oil to 375°F.
• Drop teaspoonfuls of batter a few at a time into hot oil.
• Turn with a slotted spoon and fry until golden, about 1 minute on each side. Drain on paper towels; roll in sugar while warm.

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!

MAPLE GLAZED BACON DROP DOUGHNUTS

Steps:

• In 3-quart heavy saucepan or 4-quart Dutch oven, heat 2 inches oil to 350°F.
• Meanwhile, in large bowl, beat egg, milk and butter with fork. Stir in flour, brown sugar, baking powder, salt, cinnamon and bacon.
• Carefully drop dough by heaping tablespoons, 6 balls at a time, into hot oil. Fry doughnut balls 30 seconds to 1 minute on each side, or until golden brown; drain on paper towels until cooled, about 20 minutes.
• In medium bowl, mix powdered sugar and water until smooth; stir in maple-flavored syrup. Add additional water, 1 teaspoon at a time, until thick glazing consistency. Dip cooled doughnut balls into glaze; let excess drip off. (If glaze disappears while drying, glaze may be too thin. Try dipping balls again, or thicken up glaze by adding a small amount of powdered sugar.) Place glazed doughnut balls on cooling rack; let stand until glaze is set, about 10 minutes.

MASHED POTATO DROP DOUGHNUTS

Steps:

• In a bowl, combine potatoes, sugar, egg, sour cream and vanilla.
• Combine dry ingredients: stir into potato mixture. Heat oil in an electric skillet or deep-fat fryer to 375°F.
• Drop dough by teaspoonfuls, 5 to 6 at a time, into hot oil. Fry for 1 minute per side or until golden brown. Drain on paper towels.
• Roll in sugar if desired. Serve immediately.

GLAZED CARAMELIZED ROASTED BANANA BREAD DROP DOUGHNUTS

Steps:

• Preheat oven to 400 degrees F.
• Place sliced bananas into a small baking dish. Top evenly with cubed butter and sprinkle with brown sugar. Bake for 20 to 25 minutes, until golden and bubbly. Remove and coarsely mash with a fork, still leaving chunks of bananas. Set aside.
• Heat 3 inches of oil into a large Dutch oven or large deep-fryer over medium heat, to 350 degrees F.
• In a large bowl sift the flour, cinnamon, baking powder, baking soda and salt; set aside. Gently whisk the heavy cream, sour cream and egg until just combined. Slowly stir banana mixture, cream mixture and cinnamon chips into dry ingredients until just combined.
• In batches, using a medium cookie scoop (that holds approximately 1 1/2 tablespoons); scoop dough and carefully drop into hot oil, about 8 at a time. Fry for 3 to 4 minutes turning frequently, or until golden brown. Transfer doughnuts with a skimmer onto a paper towel lined plate to drain, until all have been fried.
• In the top of a double boiler set over simmering water, mix the milk, butter, and vanilla until the butter is melted. Slowly add sugar, beating until glaze is smooth. Dip doughnuts into the glaze, turning to coat, and carefully transfer them to a large sheet of waxed paper to dry.

PINEAPPLE DROP DOUGHNUTS

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended. , In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by heaping teaspoonfuls a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar.

CINNAMON DROP DOUGHNUTS

Steps:

• In an electric fry pan or heavy skillet, heat approximately 1 inch of fat or oil to 375°.
• Combine pancake mix, 2 tablespoons sugar, water and egg.
• Stir just until pancake mix is moistened.
• Drop from a teaspoon into hot fat. .
• Brown on both sides, then drain on paper towels.
• Blend sugar and cinnamon together in plastic or paper bag. .
• Add a few doughnuts at a time; shake to coat. Serve warm.

APPLESAUCE DROP DOUGHNUTS

Steps:

• 1. In a large bowl, cream butter and sugar until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in applesauce and vanilla. Combine flour, baking powder, salt, cinnamon and nutmeg; gradually add to the creamed mixture alternately with milk (the batter will be thick).
• 2. In an electric 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 on both sides, about about 1 minute on each side. Drain on paper towels; roll in sugar and cinnamon while warm.

PINEAPPLE DROP DOUGHNUTS

Steps:

• Combine flour, sugar, baking powder and salt; mix well.
• Add the milk, eggs and pineapple, stirring until smooth.
• Heat 3 to 4 inches of oil to 375*F
• Carefully drop batter by heaping tablespoonfuls into hot oil.
• Cook about 1 minute or until golden brown on one side, turn and cook about 1 minute or until golden brown on the other side.
• Drain well on paper towels and sprinkle with powdered sugar
• NOTE: If your doughnuts turn out greasy it is because your oil is not hot enough! First rule of Southern Cooking: WE FRY EVERYTHING! Second rule of Southern Cooking: Make sure your frying oil is HOT enough!
• NOTE: I usually cook between 4 & 6 doughnuts at a time and remove the others to a warm oven before serving!

DROP DOUGHNUTS

Steps:

• Heat oil (2-3") in Dutch oven to 375°F
• Mix flour, sugar, salt, baking powder, nutmeg and baking soda.
• in large bowl. Add oil, buttermilk and egg; beat with fork until smooth.
• Drop batter by teaspoonfuls (do not make too large or they will not cook through) into hot oil.
• Fry about 3 minutes or until golden brown on both sides; drain on paper towels.
• Immediately roll in sugar.

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; roll in sugar while warm.

PINEAPPLE DROP DOUGHNUTS RECIPE

Steps:

• In a large bowl, combine the flour, sugar, baking powder and salt. In another bowl, whisk eggs and milk. Stir in pineapple. Stir into dry ingredients just until blended.
• In an electric skillet or deep-fat fryer, heat oil to 375°. Drop batter by heaping teaspoonfuls a few at a time, into hot oil. Fry until golden brown, about 1-1/2 minutes on each side. Drain on paper towels. Dust with confectioners' sugar. Yield: about 10 dozen. Editor's Note: Doughnuts may be frozen in an airtight container for up to 1 month. To reheat, place on a microwave-safe plate and microwave on high for 5-10 seconds or until warm. Dust with confectioners' sugar.

TROPFKRAPFEN (DROP DOUGHNUTS)

Steps:

• Cream the butter and sugar.
• Stir in egg yolks and whole egg; blend.
• In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk.
• Stir to mix all ingredients.
• Cook by dropping spoonsfuls of dough into 375 degree F deep fat.
• Fry a few at a time, to keep fat temperature constant.
• Turn to brown on all sides.
• Drain on paper towels; sprinkle with confectioners' sugar.