Deep Fried Vermont Donut Holes

This recipe is an easy way to make only the holes,
crunchy little nuggets perfect for dipping into maple syrup.
Simply stir up a stiff pancake-like batter and drop it
by spoonfuls into a shallow (3/4") bath of hot oil.

Ingredients:
For frying:
4 1/2 cups (30 ounces) vegetable oil
(peanut oil is a good choice for frying)

Doughnut batter:
1 cup (8 ounces) milk
1 large egg
1/4 cup (1/2 stick, 2 ounces) melted butter
2 cups All-Purpose Flour
2 tablespoons granulated sugar
1 1/2 tablespoons baking powder
1 teaspoon salt

Directions:
Pour the oil into a deep fryer or frypan.
Start to heat the oil to 350 degrees F.
While you’re preparing the doughnut batter.
Whisk together the milk, egg, and melted butter in a medium-sized bowl. Whisk together the flour, sugar, baking powder, and salt.
Add the dry ingredients to the wet ingredients,
stirring to make a thick batter/soft dough.

When the oil has come up to temperature, use a spoon to drop
balls of batter into the hot oil. Fry the doughnut holes for
2 minutes on the first side, or till they’re deep brown.
Some of them may turn themselves over; that’s OK,
just use a pair of tongs to turn them back.
After 2 minutes, turn the holes over,
and fry for an additional 2 minutes.
Transfer the doughnut holes to a baking sheet
lined with paper towels to drain and cool.

Serve warm or at room temperature,
sprinkled with sugar and/or
dipped in maple syrup or honey.