|Serves:||depends how thick you roll dough out 20 - 30 donuts (spooners 120 )|
|1/3 c||margarine (melted and cooled)|
|3 Tbsp||lemon juice|
|zest of 1/2 of a lemon|
|3 1/2 c||all purpose flour|
|1 Tbsp||baking powder|
This is an old and simple recipe to make donuts, donut holes and "spooners". This dough can be rolled out or pinched out with a spoon to desired size.
The ones in the photo were made yesterday morning (5-7-2011). They were gently tossed in a large bowl with powdered sugar to coat them.
They are odd shaped because they weren't rolled out.. but were spooned out and placed in the hot oil.
These are very good... my grandchildren love them!
My Grandpa Salzer from New Orleans use to make these for us kids... it was his mother's recipe.
Use a spatula to transfer resting donuts to the hot oil. Do not crowd the donuts as you want them to stay in shape, cook properly and turn over easily. When the donuts float to the surface of the oil, turn them over and cook about 2-3 minutes or until a beautiful golden brown.
Using a slotted spoon, transfer to paper towel lined plate. Repeat until done.
Cook the donut holes the same way...