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Diets and doughnuts are two things I usually try to avoid, taking the well-advised middle road between them. But this month, when moderation is overcome by weight-loss mania on one side and food trends embracing all manner of cozy indulgences—including doughnuts—on the other side, where do we look for compromise? A doughnut hole, perhaps?
Just what I thought I’d try as a cheerful midwinter treat. These easy Orange Drop Doughnuts date back to the 1940s, when drop doughnuts of every kind enjoyed widespread popularity. They’re fun, fast, and flavorful. And it’s deeply satisfying to fry up a few (watch as they flip themselves over!) as an ultimate old-fashioned comfort food.
While I can’t proclaim them diet food, in the end, there’s just one word for these darling little drop doughnuts: delightful!
Orange Drop Doughnuts
1 cup sugar, divided
1 tablespoon plus 1 teaspoon grated orange zest
1 quart vegetable oil, for frying
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
2 large eggs
½ cup orange juice
2 tablespoons unsalted butter, melted
In a medium sized bowl, toss ½ cup of sugar with 1 teaspoon orange zest using a fork and blending well. Set aside. Heat the oil in a deep saucepan until the temperature reaches 350 degrees.
Whisk the flour, baking powder and salt in a medium bowl. Whisk the eggs, remaining ½ cup sugar and 1 tablespoon orange zest in a large bowl. Whisk in the orange juice, then the butter, until well combined. Stir in the flour mixture until evenly moistened.
Use two metal teaspoons to carefully drop heaping spoonfuls of batter into the hot oil You should be able to fit about six in the pot at a time; do not overcrowd. Fry, maintaining a temperature between 325 and 350 degrees, until the doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using a slotted spoon, transfer the doughnuts to a plate lined with paper towels and let drain for 5 minutes. Toss the doughnuts in the bowl with the orange sugar until well coated and transfer to a serving plate. Repeat with the remaining batter, sugaring the doughnuts as directed and regulating the oil temperature as necessary. Serve warm.
Recipe from America’s Best Lost Recipes
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