Saturday, June 19, 2010

The Dangers of a Deep Fryer

Okay, so this post isn't as grim as you'd think. It's not about burning yourself with a deep fryer. It's more about how you could become a lardass if you have a deep fryer.

A couple of weeks ago, some of us at work started talking about our favorite fair foods. Don't ask me how or why. We just did.

I said my favorite was the Tom Thumb Donuts that were sold yearly at the National Cattle Congress in Waterloo, IA. It's only held in September and the last time I had any was in 2008. Those little suckers are ADDICTING. They are made in a little trailer right in front of you and there's typically a line. But at least you know your donuts are going to be freshly fried.

I can hear my arteries clogging just thinking about those donuts.

I decided I was going to try and make some.

Semi-Homemade Donut Recipe


  • 1 package ready-made biscuit dough (such as Pillsbury Grands or equivalent) (I bought three tubes of the Kroger Value brand of buttermilk biscuits. You don't want the kind of biscuit with flaky layers.)
  • 1 cup sugar
  • 1 to 2 tablespoons cinnamon
  • Oil (for deep fryer OR frying pan, if stovetop frying)

Materials Needed:

  • Deep Fryer (if desired) OR frying pan (I used our Fry Daddy.)
  • Paper Towels
  • Container for sugar and cinnamon
  • Spatula
  • Plates or bowls – at least two


  1. Preheat deep-fryer to 375 degrees OR pour 2 inches oil into frying pan on stove and preheat using medium to medium-high heat.
  2. Mix together sugar and cinnamon in container and set aside.
  3. Line both plates with paper towels.
  4. Very carefully, put a hole in the center of biscuit dough by pulling apart gently with fingers or using a small, round cookie cutter. Pull apart center enough that there is a definite hole in the middle, but not so much that the edges are torn. (For our donuts, I slightly flattened each biscuit and used a cutter that removes corn kernels from the cob.)
  5. Drop dough into preheated deep fryer or oil in pan on stove and fry for approximately 1 minute, or until doughnut is golden-brown on the outside. (Don't forget to fry up the donut holes you made too!)
  6. Using spatula, carefully turn donut over and continue frying until golden-brown all over. (About 4-5 minutes each.)
  7. Pull donut out of oil and transfer to paper-towel covered plate for 2-3 minutes to allow oil to drain.
  8. Place donut in sugar-cinnamon mixture and shake or push around to coat.
  9. Turn donut over and coat other side.
  10. Transfer donut to plate and allow donut to cool before eating.


  • Fry no more than 2-3 donuts at a time, whether using deep fryer or frying pan.
  • Remember that donuts need room to be turned while frying, no matter what method is used.
I made so many of them, that I took a container of them to work with me. I have to be honest here...I think I really nailed it. My donuts were bigger than the true Tom Thumb donuts, but they were just as good!!!!

Additional Entry on 06/21/10
I did realize these are best served the day they are made. I put some in the fridge and they became soggy the next day. I've also got some in the freezer. No word on how those fared yet.

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