These are a sort of deep-fried doughnut. Various western European cultures make a variant of these around the holidays, and some call them a New Year’s cookie.
Ingredients
- 3–4 cups flour
- 1 cup white sugar
- 3 heaping tsp baking powder
- 1 tsp salt
- up to 1 tsp cinnamon (optional; more is overpowering)
- 2 eggs
- 2–2½ cups milk, enough to make a thick, scoopable batter
- 1 cup raisins
- 3 small apples (or 2 large), diced
- canola or similar oil, for frying
- icing sugar, to roll in
Method
Combine the flour, sugar, baking powder, salt, and cinnamon in a bowl. Add the eggs, then stir in the milk until the batter is thick and scoopable. Fold in the raisins and apples. Mix only until combined.
Heat 10–12 cm (4–5 in) of oil in a saucier or Dutch oven to 160–175°C (325–350°F), using a candy or digital thermometer to watch the heat.
Drop ice-cream-scoop-sized balls of batter slowly into the hot oil. Use a slotted steel spoon or spider to move them around so they don’t stick. Fry, turning once, until deep golden and cooked through, about 4–6 minutes.
Cool on a rack. Toss in a bowl of icing sugar if eating right away; otherwise, wait and dip them just before eating.
Notes
- Best eaten fresh or within a few days. Store airtight and reheat in the oven.