Pumpkin Doughnut Drops
Recipe: #1682
October 29, 2011
Categories: Breakfast, Eggs, Appetizers, Christmas Halloween, Thanksgiving, Deep Fry, more
"These are easy and yummy! Recipe is from The California Heritage Continues... cookbook. "Unusual and absolutely wonderful!""
Ingredients
Nutritional
- Serving Size: 1 (52.5 g)
- Calories 138
- Total Fat - 3.6 g
- Saturated Fat - 1.6 g
- Cholesterol - 18.1 mg
- Sodium - 38 mg
- Total Carbohydrate - 21.3 g
- Dietary Fiber - 2.9 g
- Sugars - 14.1 g
- Protein - 6.2 g
- Calcium - 81 mg
- Iron - 1.3 mg
- Vitamin C - 0.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Sift together the flour, dry milk, baking powder, cinnamon, ginger, nutmeg and salt.
Step 2
In a large bowl, cream together the shortening and sugar; then beat in the eggs. Mix the pumpkin and vanilla.
Step 3
Add the dry ingredients alternately with ginger ale, mixing well after each addition.
Step 4
In a large heavy pan, heat 3 inches of oil to 375 degrees.
Step 5
Drop batter 1 tablespoon at a time for each doughnut into hot oil. Cook 4-5 doughnuts at a time for about 2 minutes, turning to brown evenly. Remove with a slotted spoon and drain (paper bags work good for this).
Step 6
Combine sugar and cinnamon in a paper bag and shake doughnuts in the bag to coat.
Step 7
These are best served immediately, though they may be made a day ahead and reheated in a 450 degree oven for 5-6 minutes.
Tips
No special items needed.