These gluten free Fried Eggnog Donuts have a surprising amount of flavor in such a small bite. You can clearly taste the warmth of the nutmeg and bourbon, without it being overpowering. The exterior is nice and crisp, coated in granulated sugar, the center has a tender, cake-like texture. It is rare to find a donut that has great texture and flavor without a filling and even more rare that it is gluten free! If you like the sound of these flavors but don’t want to deep fry, check out my Baked Eggnog Donuts.
I don’t fry food very often. But man oh man. It makes some ridiculously good donuts. Since frying is a big part of the tradition while celebrating Hanukkah, donuts are the treat we enjoy most during the holiday. We all enjoy drinking eggnog during Christmastime as well, so I figured a holiday mashup might be fantastic. And it worked! The first time I made these Fried Eggnog Donuts, my husband asked me not to ever make them again, with his mouth full of crispy, deliciousness. He lost count of how many he ate. They are hard to resist to say the least!
Time to Make the Donuts
Begin by combining the dry ingredients in one bowl. In a mixing bowl, cream the butter and sugar. Then the egg gets mixed in. Finally the eggnog, bourbon and apple cider vinegar. Just like any other batter, now the dry ingredients get mixed into the bowl with the wet ingredients. The batter will be thick when fully mixed.
Frying the Donuts
Heat about 3 inches of oil in a saucepan. Use a candy thermometer, safe for high heat to keep you aware of the oil temperature. Heat the oil to 375 degrees. Carefully drop mounds of batter into the oil. I use a small cookie scoop to keep the size & frying time consistent. The donuts should cook through and become dark brown, but not burnt, when done. Let them rest on paper towels to absorb some of the oil then roll them in sugar & they are ready to devour!
Deep Frying Tips
The oil temp will drop quickly after adding the dough, so you will need to adjust the heat on the cooktop to compensate. The goal is to keep the oil between 360-380 degrees throughout the cooking process.
- Start by cooking one donut to test the timing and temp, make any needed adjustments, then cook in batches.
- If the donuts are getting too dark, or burnt, turn the heat down by 5-10 degrees.
- When the donuts are nicely browned, but still raw in the middle, turn the heat down by 5-10 degrees and let them cook an extra 30 second to a minute depending on how raw the middle is.
- For donuts that are dripping or soggy with oil, the cooking oil is not hot enough. Check to be sure the temp is between 360-380, or if you don’t have a thermometer, just turn the heat up and try again.
More Gluten Free Treats to Enjoy
- Baked Eggnog Donuts
- Vanilla Cake Donuts with Mocha Glaze
- Southern Fried Chicken Strips
- Hush Puppies
- Best Latkes Ever
- Sweet Potato & Spice Latkes
Fried Eggnog Donuts
Ingredients
For the Donuts:
- 1 cup Gluten Free Flour Blend with xanthan gum I use Bob’s Red Mill 1 to 1 Baking Flour
- ½ tsp baking soda
- ¼ tsp salt
- ¼ tsp ground nutmeg
- ¼ cup butter softened
- ¼ cup sugar
- 1 egg
- ½ cup full fat eggnog
- 3 tbsp bourbon
- ½ tsp apple cider vinegar
- ¾ cup white sugar Optional garnish
- canola oil for frying
Instructions
- Heat 3 inches of oil in a heavy bottomed pot to 375 degrees. I keep a candy thermometer in the oil so that I can watch the temp and adjust accordingly. See recipe notes below or in post for tips on frying.
- In a small bowl, combine the flour, baking soda, salt and nutmeg. Set aside.
- In a large bowl, combine the softened butter with sugar using a hand mixer. Next add egg and mix until combined. Then add the egg nog, bourbon and vinegar.
- Gradually add the flour mixture until combined.
- Once the oil has reached 375 degrees, carefully place one mound of batter into the hot oil using a small cookie scoop or a 1 tablespoon measuring spoon. Check the timing and level of doneness for this first donut and adjust the heat and timing if needed.
- Continue frying the donuts in batches. Don’t crowd the pan and monitor the oil temp, adjusting as needed. The temp will fall quickly once you add the batter. You need to keep it between 360-380 degrees to fry properly. Using a long handled spoon, turn the donuts several times while cooking for 4-5 minutes.
- They will be well browned when done, but not burnt. Remove from hot oil and rest for a moment on paper towels. Roll the donuts in granulated sugar while warm.
Notes
- Start by cooking one donut to test the timing and temp, make any needed adjustments, then cook in batches.
- If the donuts are getting too dark, or burnt, turn the heat down by 5-10 degrees.
- When the donuts are nicely browned, but still raw in the middle, turn the heat down by 5-10 degrees and let them cook an extra 30 second to a minute depending on how raw the middle is.
- For donuts that are dripping or soggy with oil, the cooking oil is not hot enough. Check to be sure the temp is between 360-380, or if you don’t have a thermometer, just turn the heat up and try again.