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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 6 |
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From my Yahoo group. And if you don't use self rising flour, which I always though was really silly, use 1 cup all purpose flour, 1 1/2 tsp of baking soda, and 1/4 tsp table salt. Or to be completely exacting, measure these into a 1 cup measure and fill cup to top with all purpose flour. Ingredients:
2 cups vegetable oil |
1 cup self rising flour |
3/4 cup canned pumpkin |
1/4 cup packed brown sugar |
1 large egg, lightly beaten |
1 teaspoon grated orange rind |
1 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1/2 cup icing sugar |
Directions:
1. In a soup pot, heat oil over medium heat until hot.
2. In a large bowl, combine remaining ingredients except icing sugar; mix well.
3. Drop pumpkin batter by level tablespoonfuls into hot oil and fry 2 minutes or until golden, turning at least once. Drain on paper towels.
4. Repeat with remaining batter. Roll doughnut holes in icing sugar, serve warm.
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