| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 4 | Servings | |
INGREDIENTS
| Oil for deep-frying | ||
| 1 | pk | Refrigerated fresh dough for buttermilk biscuits |
| Ripe strawberries; rinsed, drained; hulled | ||
| Sugar or confectioner's sugar | ||
| Confectioner's sugar |
INSTRUCTIONS
Heat oil for deep frying to 365 degrees. Meanwhile, separate biscuit dough into biscuits, cut each in half, and flatten into rounds about 1/8-inch thick. Place a ripe strawberry (coated with sugar or confectioner's sugar) in the center of each round of dough. Gather edge to the top and twist or pinch to seal. Fry doughnuts, a few at a time, in heated fat about 2 minutes, or until browned, turning occasionally. Drain on absorbent paper. Sift confectioner's sugar generously over hot doughnuts and serve immediately. (Interior of doughnut is VERY juicy.) From a collection of my mother's (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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