I’ve shared a few donut recipes before, and they are good, but…they are baked.
Let’s do this donut thing right. And by that I mean FRIED.
The first time I fried something, I felt like the most domestic girl in the world. I couldn’t believe this skill was in my arsenal. I decided it must be genetic, since my grandmother made the best fried chicken ever.
Ok, so the first time I fried something, it actually didn’t go so well. I caught the cooking bug during college in Waco. After watching the Food Network, I would search every grocery store in that little town looking for the exotic ingredients Giada called for in her recipes. Sorry, Giada, but in the South, we don’t do no prosciutto or Parmesan (or, as you say, Par-MEE-john-o). I’m American. I eat bacon and Velveeta. You should try it sometime.
I put on a low-cut shirt (isn’t this step 1 for all of her recipes?) and tried to sashe around the kitchen as effortlessly as Giada. I was waiting for my olive oil to smoke in my pan so I could sauté some garlic. I saw a wisp of smoke, so I dropped in the garlic. It hit the pan, instantly turned black and bounced around the skillet. I grabbed the pan from the heat, threw it in the sink and turned the faucet on it. Smart, right? Oil and water. The garlic took flight and almost burned my roommate’s boyfriend’s face. If this is Italian, I don’t want to cook like an Italian anymore. Italian food hurts people. (Just kidding, Paula, I love you more than bacon dipped in Velveeta.)
The next time I fried something, it went very well. It was canned biscuits to make donuts. Now here’s where the genes kick in.
I didn't want you to be dependent on canned biscuits, so I made a homemade version for you to fry. I bet you have all of these ingredients in your pantry already.
I used a 3" biscuit cutter for donuts, then I used the back of a piping tip to cut out the hole. Neat, huh?
A classic fried donut recipe with vanilla glaze.
Half-Dozen Fried Donuts
Ingredients
For the glaze:
Instructions
Nutrition Information:
Yield:
6
Serving Size:
1
Amount Per Serving:
Calories: 434Total Fat: 39gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 35mgSodium: 262mgCarbohydrates: 20gFiber: 0gSugar: 17gProtein: 1g
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Michelle says
You are my hero. Donuts done the right way!
thelittleloaf says
Wow, these kind of look like a heart attack on a plate...but in a totally worth it kind of way. Plus they're mini so they must be kind of ok right? Definitely going to give these a try!
Julia {The Roasted Root} says
Hi there! This is my first visit to your food page, and I have to say I really like what I see so far! I love the idea of scaling down the portion size of desserts, as I am a huge dessert fiend, but don't necessarily want tons of leftovers lying around the house tempting me. I have never made donuts, but my mom made them when I was a kid, so your recipe takes me back! Hope you're having a great weekend and I look forward to seeing more of your small-portioned desserts ;)
vianney says
How funny, Giada does love her low cut shirts. Six donuts, yay! just enough for me (smile).
Krissy's Creations says
Ahhh Fried Donuts! The way they are supposed to be :)
Fresh and Foodie says
Who wouldn't want these?
Sommer@ASpicyPerspective says
If only I weren't afraid to fry... :(
Deanna says
I fried a ton of potato chips last night and I haven't put the oil away yet. Perhaps it should make donuts before it gets filtered.
Jackie | Sweet and Salty SF says
How delish do these look? Love the doughnuts and the doughnut HOLES! :)
Let Me Eat Cake says
there is nothing like a good donut especially when you make it yourself! nice work :)