SMALL BATCH PUSHARATAS

Small Batch Pusharatas image

Provided by @MakeItYours

Number Of Ingredients 15

3 cups self rising flour
3/4 cup granulated sugar
1 tablespoon baking powder
1 tablespoon ground nutmeg
1 tablespoon ground cinnamon
1 large apple
1 large naval orange
1 large lemon
1/4 to 1/2 cup raisins
1-1/2 cups chopped pecans
1/2 tablespoon whiskey
1/2 tablespoon pure vanilla extract
1 to 2 cups whole milk
2 pounds powdered sugar
Half and half or milk, enough to form a thick glaze

Steps:

Whisk together the flour with 1/2 cup of the sugar and the baking powder, nutmeg and cinnamon. Zest the orange and lemon and add the zest to flour; toss and set aside. Peel and core the apple and peel and seed the citrus. Chop the fruit, retaining the juices, or pulse in a food processor but do not puree. Mix fruit and juices with the remaining sugar, stir to dissolve, taste and add more sugar if needed. Add mixture to the flour along with the raisins, pecans, whiskey, vanilla and only enough milk to form a thick batter. How much milk you need will depend on how juicy the fruit was. Consistency should be similar to very thick cooked oatmeal. Let batter rest for 15 minutes.
Heat oil in a deep fryer or a heavy deep pot to 350 degrees F. Use a small cookie scoop to drop small balls and fry, in batches, turning once until browned on both sides. Don't overcrowd the fryer. Drain on a baking sheet topped with a rack and let cool. Prepare the glaze in batches and dip the pusharatas, rolling to cover, lift and let excess drip off and return to the rack to dry.
Cook's Notes: Pusharatas are best when freshly made and like any other doughnut, do not keep well for long. I allow my pusharatas to sit, uncovered, overnight until thoroughly dry. Do not store in a tightly covered container, as this will soften your glaze and make them mushy. If gifting, present them in a simple paper bag, or in a box, placed in individual paper cups.