|Have some extra zucchini? Try adding it to cake donuts!|
Look what came out of the community garden on the campus of my husband's company:
|What to do with this beast?|
In the donut cookbook, Doughnuts: Simple and Delicious Recipes to Make at Home, I saw that carrot cake could be made into donuts, so I figured that zucchini bread was only a hop-skip and a jump away.
These donuts were like zucchini bread, but softer, fluffier, and with a really nice crust that I coated in cinnamon sugar.
|Homemade zucchini donuts are fluffier and less dense than zucchini bread|
The extra moisture from the zucchini made the dough extra sticky, so make sure that you chill it completely before cutting out donuts...and use lots of flour!
INGREDIENTS for 12 smallish (2.5") cake donuts
2 1/2 cups all-purpose flour
1/4 cup cornstarch
1 tsp baking powder
1 tsp kosher salt
1 tsp ground nutmeg
1 tsp ground cinnamon
1 cup sugar
2 tbsp unsalted Irish butter
1 large egg + 1 large egg yolk
1/3 cup whole milk
1 cup fresh grated zucchini
lots of canola oil for frying - enough to fill your pot 2" deep
1 cup sugar
2 tbsp ground cinnamon
- In a large bowl, combine 2 1/2 cups of all-purpose flour, 1/4 cup cornstarch, 1 tsp baking powder, 1 tsp kosher salt, 1 tsp ground nutmeg and 1 tsp ground cinnamon. Whisk to combine and aerate and set aside for a sec.
- Pop on the paddle attachment to your mixer and blend the 1 cup sugar and 2 tbsp butter at medium speed until you have fluffy sand.
- Add the large egg and egg yolk and mix again on medium speed for about 1 minute.
- With your mixer speed turned down to low, add the dry ingredients, then the whole milk, then the grated zucchini. Mix until just combined.
- Throw the dough in a bowl, cover it with plastic and refrigerate for 2 to 24 hours. The dough is sticky and needs to be well chilled so you can handle it...kind of like pie crust.
- Once your dough is chilled, you can roll it out and start cutting some donuts! Roll to 1/2" thick and go to town with your 2.5" donut cutter. Place each donut on a floured cookie sheet but don't wait too long to fry. As the butter in the dough comes to room temperature, the donuts will get sticky and soft and they'll be harder to get into the oil without bollocksing the shape.
- Lug out your big stock pot and fill it 2” deep with canola oil, turn the heat on to medium, stick in a thermometer and wait for the oil to heat up to 360° F. Unload your dishwasher or do some other multi-tasking that keeps you in the kitchen so you can check the oil temperature frequently.
- Once your oil reaches 360° F, it's fry time! Using a metal spatula, lower each ring into the hot oil. The donuts will sink to the bottom at first, then pop up to the top. Cook them for 40 seconds then flip and cook the other side for 40 seconds or until the donuts are golden brown and then transfer to a wire rack.
- While the donuts are still hot, toss them in a bowl of cinnamon sugar and spin them around to coat. Eat a few, wash down with a swig of coffee and share with your friends.