BUTTERMILK DROPS

BUTTERMILK DROPS

 These are one of the easiest types of doughnuts to make, because the dough is dropped by the spoonful into hot oil. The cinnamon-sugar coating is also a New Orleans tradition.

Buttermilk Drops

Makes 16 to 18

2-2/3 cups all-purpose flour

1-1/2 cups granulated sugar, divided

1-1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 teaspoon freshly grated nutmeg

1 large egg, at room temperature

1 large egg yolk, at room temperature

1 cup buttermilk

3 tablespoons unsalted butter, melted and cooled

1 teaspoon ground cinnamon

Vegetable oil for frying

Combine the flour, 1/2 cup of the sugar, baking powder, baking soda, salt, and nutmeg in a large mixing bowl. Whisk well to mix the ingredients.

Combine the egg and egg yolk in a mixing bowl and whisk well. Stir in the buttermilk and melted butter, and whisk well.

Pour the wet ingredients into the dry ingredients and stir with a wooden spoon until the mixture comes together and only small lumps remain. Do not beat the batter until smooth.

Combine the remaining sugar with the cinnamon in a shallow bowl.

Heat at least 2 inches of oil to a temperature of 375 degrees in a Dutch oven or deep skillet. Place a few layers of paper towels on a baking sheet and top it with a wire cooling rack.

Drop balls of dough about the size of a walnut into the hot oil, being careful not to crowd the pan. Fry the balls for 1-1/2 to 2 minutes per side, turning them gently with a wire mesh spoon.

Drain the drops on the rack, blotting them gently with additional paper towels. Fry the remaining dough in the same manner. Roll the drops in the cinnamon sugar, and serve immediately.

The dough can be refrigerated for up to 3 hours. Fry the buttermilk drops just prior to serving.

Variations: Add 1 cup of fresh blueberries or raspberries, sliced strawberries, or diced cherries or peaches to the dough.