Ingredients
Scale
- 2 cups all-purpose flour
- 1 cup granulated sugar, divided
- 2 teaspoons baking powder
- 1 teaspoon ground cinnamon, plus more for coating
- ½ teaspoon ground nutmeg
- ¼ teaspoon salt
- 1 cup apple cider
- 1 large egg
- 4 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- Vegetable oil, for frying
Instructions
- In a large bowl, whisk together the flour, granulated sugar, baking powder, cinnamon, nutmeg, and salt.
- In a separate medium bowl, whisk together the apple cider, egg, melted butter, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
- Heat about 2-3 inches of vegetable oil in a heavy-bottomed pot or Dutch oven over medium heat to 350°F (175°C).
- While the oil heats, prepare the cinnamon sugar coating by combining the granulated sugar and cinnamon in a shallow dish.
- Using two spoons or a small cookie scoop, carefully drop spoonfuls of batter into the hot oil. Do not overcrowd the pot.
- Fry the donut holes for 2-3 minutes per side, or until golden brown and cooked through.
- Remove the donut holes from the oil with a slotted spoon and immediately toss them in the cinnamon sugar mixture until well coated.
- Place the coated donut holes on a wire rack to cool slightly before serving.
Notes
- For best results, ensure your oil is at the correct temperature before frying. Too hot and they’ll burn on the outside before cooking through; too cool and they’ll be greasy.
- You can adjust the amount of cinnamon in the coating to your preference.
- These donut holes are best enjoyed fresh, but can be stored in an airtight container at room temperature for up to 2 days.
- For a richer flavor, you can use apple cider concentrate instead of regular apple cider.