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I'm also stopping by for a visit with my friends on Mornings with Fox43 and thought this recipe would be a fun thing to demonstrate. Deep frying on live television...it doesn't get more southern than that!
Pumpkin Doughnuts
- 1 1/2 cup flour
- 1/3 cup sugar
- 1/2 tsp salt
- 2 tsp baking powder
- 3/4 tsp pumpkin pie spice
- 1/2 cup canned pumpkin
- 1/4 cup milk
- 1 tablespoon oil
- 1/2 tsp vanilla
- 1 egg
Now for the frying...this could vary depending on your preferred method. If you have a fryer, use that. Otherwise, use a tall-sided stock pot. A couple inches of vegetable oil in the bottom is all you will need. The secret here is low and slow. Bring the oil to medium-ish heat. Drop spoonfuls (or scoopfuls) of batter into the oil. The doughnuts will begin to float as they fry. Turn them over a few times so that each side is fully cooked. You might need to test one by poking it in the middle with a toothpick to see if it's done. If not, cook it a little longer in the oil. Transfer cooked doughnuts from the oil to a plate lined with a paper towel.
When the oil has drained, transfer to a brown paper sack with a little powdered sugar sprinkled in it. Shake the sack until the doughnuts are coated evenly. Try not to eat just one.
