Orange Drop Doughnuts

Orange Drop Doughnuts

Makes 24 to 30

You'll need 3 oranges for the zest and juice.

Orange-Sugar Coating
1/2	cup  sugar
1	teaspoon  grated orange zest
Doughnuts
2	quarts  vegetable oil (more or less as needed)
2	cups  all-purpose flour
2	teaspoons  baking powder
1/4	teaspoon  table salt
2	large eggs
1/2	cup  sugar
1	tablespoon  grated orange zest
1/2	cup  orange juice
2	tablespoons  unsalted butter , melted

1. For the coating: Pulse sugar and zest in food processor until blended, about 5 pulses. Transfer to medium bowl. (If making by hand, toss zest and sugar in medium bowl using fork until evenly blended.)
2. For the doughnuts: Heat 3 inches of vegetable oil in 4-quart saucepan until temperature reaches 350 degrees. Whisk flour, baking powder, and salt together in medium bowl. Whisk eggs, sugar, and orange zest in large bowl. Whisk in orange juice, then butter, until well combined. Stir in flour mixture until evenly moistened.
3. Using two dinner teaspoons, carefully drop heaping spoonfuls of batter into hot oil. (You should be able to fit about 6 spoonfuls in pan at one time. Do not overcrowd.) Fry, maintaining temperature between 325 and 350 degrees, until doughnuts are crisp and deeply browned on all sides, 3 to 6 minutes. Using slotted spoon, transfer doughnuts to plate lined with paper towels. Drain for 5 minutes. Add doughnuts to bowl with orange sugar and toss until well coated. Place on serving plate and repeat with remaining batter, regulating oil temperature as necessary. Doughnuts are best served warm.