1 C canola oil for frying (or more if you are using a deep fryer)
Powdered sugar to taste
In a medium-sized bowl, whisk together the flours, baking powder and salt. Set aside.
In a separate medium-sized bowl, whisk together the sugar, sour cream, eggs, zest and lemon juice, and the olive oil, until smooth.
Add the reserved flour mixture, and stir with a spatula until the mixture is smooth.
Cover the bowl with plastic wrap and refrigerate the batter for about 1 hour. (You can make the batter a day in advance if you need to, so all you need to do is heat your oil and fry on Easter.)
This step is where Tartelette and I differ. She used a cast iron skillet and I used a mini deep fryer. Here are our differing instructions:
For the cast iron method, heat the oil over medium heat in a large heavy bottomed cast iron pan or Dutch oven until it reaches 325 F. Scoop the batter using either 1/4 cup full (you will get less donuts) or a two-tablespoon ice cream/cookie scoop and fry 4-5 at a time without overcrowding your pan (turns the oil temperature down which makes your donuts greasy). Fry each batch for 4-6 minutes, occasionally monitoring the temperature of the oil.
For the fryer method, prepare your fryer per the operating instructions. Heat oil to 325 F. Scoop the batter into the fryer a couple of tablespoons at a time and fry each batch for 4-6 minutes. I like using a fryer because I find it to be neater and safer (I worry less about getting splattered with hot oil). At first, I had a problem with the donut batter sticking to the fry cage, but I found that if the cage was submerged in the oil when I dropped the batter in, I did not have that problem. I also found that the slower I dropped the batter in the oil, the more likely it was to keep its round shape.
Roll the hot donuts in powdered sugar and serve hot.
Corozal Town, and Chetumal, Q. Roo, Mexico, Belize
Founder and President of SUPERMAMA - an organization for pregnant adolescence and single mothers. Owner of PrehiSPAnic cocoon - a massage and health spa in Corozal Town, Belize and Chetumal, Mexico and owner of B LIFE health beverages.