You know what’s awesome? Ricotta fritters. You know what’s
not awesome? Trying to make them with coconut flour and watching them
disintegrate in hot oil. Yeah. That really sucks. So, remember what I was
saying a few weeks ago about being a veteran pantry hacker? It’s true, and it
most definitely saved breakfast on Sunday.
I decided that if I couldn’t have coconut flour ricotta
fritters (honestly, Passover is over anyway), I was going to do some
old-fashioned pantry hacking by making donut holes out of refrigerated
biscuits. If you’ve never made (or heard of) biscuit donuts, then you’re in for
a treat. I first learned about them while spending an afternoon with a cousin.
It was a recipe that my aunt made with her when she was growing up.
The key to success with these guys is patience. In order for
the donuts to turn out right, you need to let the biscuit dough to sit on the
counter for about 20 minutes. The other is to make sure that the oil is hot
enough. These are both important to ensuring that they cook all the way
Start by placing a Dutch oven with about 2 inches of oil
over medium heat. While that’s heating up, cut the biscuits into quarters and
roll the quarters into balls. Once the oil is hot enough, place the whole batch
into the oil. You’ll know the oil is hot because it will be shimmery, but not
boiling. Stir the donut holes constantly to ensure even cooking. Once they’re
golden brown, turn off the heat and use a slotted spoon to remove the donut
holes from the oil and onto a cookie sheet. Dust with granulated sugar.
You can serve them immediately, or later. Up to you. If you
want to serve them later, put them in the oven on Warm (170 degrees F) for a
little bit so they warm up but don’t cook. Serve them with your favorite jam,
and happy eating!