| 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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