It is officially fall, the leaves are changing, the farmer’s markets are ramping up, and yes, the smell of cider doughnuts is in full swing. To be honest, I’ve never actually tasted a cider doughnut. I believe this to be due to the fact that I got sick at such a young age, and therefore the opportunity never really had time to present itself. However, my mother certainly has had a few cider doughnuts in her lifetime, which is where the inspiration for today’s recipe came from. I’ve always wanted to make some sort of “doughnut” utilizing Paleo friendly ingredients. Of course, I hesitate to call a “doughnut,” “Paleo,” but, you get the point. Yet due to never purchasing a doughnut pan, I was always left to making my recipes into muffins or cakes. However, this past spring this all changed, as my family purchased mini, Cuisinart fryer. We have filled ours with lots of healthy lard, and seriously, it is the best thing ever. Automatically, this made my mother think of the doughnuts she had as a kid that were deep fried in lard (not rancid vegetable oil). Therefore, with a mini fryer on hand and apples at their peak of season, I just had to replicate this treat from her childhood. Overall, I was absolutely thrilled with how the doughnuts held together while frying, how they puffed up despite not containing yeast or eggs, and the best yet, how they tasted. The fluffy interior and crispy exterior texture of these doughnuts is so scrumptious that the first words out of my mother’s mouth were “are these even Paleo?!” Yes, in fact, they are Paleo-friendly, and just so happen to be AIP friendly as well! After I got the approval of my mom, the rest of the doughnuts got passed out to my visiting extended family, all of which thought they were absolutely amazing. Truly, no one cared that they didn’t contain the typical doughnut ingredients, as there was no evidence that pureed plantains were used as a binder, or that there was hardly any added sugar. All in all, they were just too plain delicious. Yet I must make note that aside from their taste, these doughnuts are truly very simple and quick to make. If you don’t have a little fryer filled with lard, then this recipe can be your excuse to get one.
Fried Apple Doughnut Holes
(Yields 16 Doughnut Holes )
- 1 cup Otto’s cassava flour
- 2 cups peeled & chopped apple
- 1 tsp cinnamon
- 1/4 cup lard
- 1/4th tsp sea salt
- 1 1/2 tsp grain free baking powder
- 1/2 cup puree green plantain
- 2 tsp vanilla extract
- 2 tbsp maple sugar + more for rolling
- A countertop fryer filled with lard
- Whisk together the cassava flour, cinnamon, sea salt, baking powder, and maple sugar.
- In a food processor puree the lard, plantain, and vanilla together until smooth.
- Add dry ingredients to the wet mixture and pulse until the mixture is crumbly.
- Add in chopped apples and pulse until the mixture is no longer crumbly and the dough can be pressed together with your fingers.
- Preheat your fryer to 375 degrees.
- Roll the dough into 16 donut holes.
- Carefully drop the doughnut holes in the oil 3 or 4 at a time, and allow them to cook 7-8 minutes, using a slotting spoon to move them around every now and then so that they cook evenly.
- Once cooked, use a slotted spoon to remove the doughnuts from the oil, placing them first on a paper towel lined plate, then rolling them each in the maple sugar.
- Place each doughnut hole in a parchment paper lined bowl or plate for serving.
370 is the smoke point for lard, and while I have not had any issues with frying the doughnuts at 375, I do not recommend continually using this temperature. If you want to avoid any potential pitfalls, simply cook the doughnuts at 370 and add a couple minutes to the cooking time.
Deuteronomy 13:4 “It is the Lord your God you must follow, and him you must revere. Keep his commands and obey him; serve him and hold fast to him.”