• Tommy Centola

McKenzie’s Buttermilk Drops

Updated: Jan 4

I guess I will end my McKenzie’s nostalgic trifecta of recipes with my favorite, Buttermilk Drops. I can’t remember a time, other than my grammer school days, that I walked into a McKenzie’s and did not walk out with at least one Buttermilk Drop. I liked them better that the doughnuts because they were not as sweet. I know many people who know me would find that last statement hard to believe, but it is true. Too much sweetness is not a good thing. I find it hard to eat a Krispy Kreme doughnut because it is too sweet. But the Buttermilk Drops had just enough glaze to make it the perfect breakfast pastry.

Peanut or vegetable oil for deep frying

1 cup all-purpose flour

2 teaspoons sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon ground ginger

1/2 teaspoon ground nutmeg

1 egg

1/2 cup buttermilk

Cinnamon sugar or confectioners’ sugar

Vanilla Glaze:

2 cups confectioners’ sugar

1 teaspoon vanilla extract

2 to 4 tablespoons milk or more if desired

Heat three inches of oil in a deep skillet or electric fryer to 350°. Whisk the flour, sugar, baking powder, baking soda, ginger and nutmeg in a large bowl to blend; make a well in the center. When the oil is hot, whisk the egg and buttermilk in a separate bowl; then pour into the well in the dry ingredients, stirring gently just until blended. Drop the batter by rounded teaspoons into the hot oil without crowding. Fry until golden brown on all sides (they should turn over by themselves as they cook), two to three minutes. Drain on paper towels; then drizzle the glaze over the hot doughnuts.

 Enjoy!!!

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