Ingredients for Zucchini Doughnut Puffs
- Vegetable Oil
- 2 large eggs
- Brown Sugar
- White Sugar
- Butter
- 1/2 cup milk
- Cooking Sherry
- 1 teaspoon vanilla extract
- Orange Zest
- 2 cups grated zucchini
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1 cup powdered sugar
- 1-2 tablespoons orange juice
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How to Make Zucchini Doughnut Puffs
- Heat about 2 inches of oil in a large, heavy-bottomed frying pan to 370°F (188°C). Use a thermometer to ensure accuracy.
- In a large bowl, beat 2 large eggs until light and fluffy. Add 1/2 cup granulated sugar and 1/4 cup packed brown sugar, creaming together until well combined. Stir in 1/2 cup (1 stick) melted unsalted butter, 1/2 cup milk, 2 tablespoons sherry, 1 teaspoon vanilla extract, and the zest of 1 lemon.
- Add 2 cups grated zucchini to the wet ingredients and gently stir to combine.
- In a medium bowl, whisk together 2 cups all-purpose flour, 2 teaspoons baking powder, 1/2 teaspoon salt, 1 teaspoon ground cinnamon, and 1/4 teaspoon ground nutmeg.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Using a teaspoon or small cookie scoop, gently drop rounded teaspoons of dough into the hot oil. Fry for approximately 1 minute per side, or until golden brown and cooked through. Avoid overcrowding the pan.
- Remove the puffs with a slotted spoon and place them on a wire rack or paper towel-lined plate to drain excess oil.
- While the puffs are still warm, prepare the glaze: In a small bowl, whisk together 1 cup powdered sugar with 1-2 tablespoons orange juice until you reach your desired consistency. Drizzle the glaze over the warm puffs and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
225g
Fat
13g
Carbs
33g
