DARK-AND-SPICY DOUGHNUT HOLES
Makes about 18
Vegetable oil, for frying
2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1 teaspoon ground ginger
½ teaspoon kosher salt
¼ teaspoon ground allspice
2 tablespoons vegetable shortening
½ cup whole milk, divided
¼ cup aged rum*
1 teaspoon vanilla extract
1 large egg, lightly beaten
2 cups confectioners’ sugar
1 tablespoon lime zest
¼ cup fresh lime juice
1. In a large Dutch oven, pour oil to a depth of 3 inches, and heat over medium-high heat until a deep-fry thermometer registers 375°.
2. In a large bowl, combine flour, granulated sugar, baking powder, ginger, salt, and allspice. Using a pastry blender, cut in shortening until mixture is crumbly. Add 6 tablespoons milk, rum, vanilla, and egg, stirring until a dough forms. Shape dough into 1-inch balls.
3. Working in batches, if necessary, carefully place balls in hot oil, and fry until golden brown, about 2 minutes. Remove with a slotted spoon, and let drain on paper towels.
4. In a small bowl, whisk together confectioners’ sugar, lime zest and juice, and remaining 2 tablespoons milk. Coat doughnut holes with glaze, and serve immediately.
*We used an aged Demerara rum, which is ideal in this recipe.
BANANA FRITTERS
Makes about 15
Vegetable oil, for frying
1 cup cake flour
1 cup all-purpose flour
1⅓ cups sugar, divided
1 tablespoon plus 1½ teaspoons ground cinnamon, divided
1 teaspoon baking powder
1 teaspoon kosher salt
¾ cup whole milk
½ cup sour cream
2 large eggs
1 teaspoon
