PINEAPPLE DROP DOUGHNUTS
They remind me a little of Gibson's Doughnuts pineapple fritters! Gibson's is a small doughnut shop here in Memphis that is open 24 hours a day. Seriously. No better doughnuts anywhere. If you come to Memphis, YOU MUST GO THERE! This recipe is from 1983 Southern Living Annual Recipes! So good and a quick fix for a craving since Gibson's only sells their fritters on Friday and Saturday and once they are all gone they don't make anymore! :(
Provided by SarahBeth
Categories Breakfast
Time 40m
Yield 36 doughnuts, 18 serving(s)
Number Of Ingredients 9
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!
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