Buttermilk Drops

This week, I am going to share a couple of dessert finger foods. THis first one could also be served for breakfast.

Canola oil, for frying

1 1/2 cups sugar, divided

1 teaspoon ground cinnamon

2 1/2 cups all-purpose flour

1 1/2 teaspoons baking powder

3/4 teaspoon kosher salt

1/2 teaspoon freshly grated nutmeg

1 cup whole buttermilk

2 large eggs, room temperature

2 tablespoons butter, melted and cooled

1/2 teaspoon vanilla extract

Buttermilk Glaze (recipe follows)

In a large Dutch over, pour oil to a depth of 2 inches, and heat over medium heat until a deep-fry thermometer registers 350℉.

Line a rimmed baking sheet with towels.

In a shallow bowl, combine 1 cup sugar cinnamon.

In a large bowl, whisk together flour, baking powder, salt, nutmeg, and remaining 1/2 cup sugar.

In a medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla until combined. Add buttermilk mixture to flour mixture and stir with a wooden spoon until combined. (Mixture will be lumpy.)

Working in batches, scoop dough into 2-teaspoon balls, and fry for 1 1/2 to 2 minutes per side, turning gently with a slotted spoon. Remove drops using a slotted spoon amd let drain on prepared pan. Toss in cinnamon sugar, and serve immediately with Buttermilk Glaze.

Buttermilk Glaze

1 cup confectioners' Sugar

3 tablespoons whole buttermilk

In a medium bowl, whisk together confectioners' sugar and buttermilk. Use immediately.

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Enjoy!!!

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