Makes 12 to 14 buttermilk drops
YouTube instructional video is at the bottom.
What you’ll need
All-purpose flour
Sugar
Baking powder
Baking soda
Salt
Vegetable or canola oil
Buttermilk (Room temp)
Whole milk (Room temp)
1 large egg (Room temp)
Unsalted butter (Room temp)
Lemon extract
Vanilla extract
Butter extract
1 large lemon
Confectioners’ sugar
Yellow gel paste of liquid food coloring
Lemon instant pudding (Optional)
Tools you’ll need
Deep fryer or small pot
Thermometer (If using small pot)
Large ice cream scoop
Cooling rack
11 x 17 inch baking pan
Whisk
Citrus juicer
Citrus zester
Heating of oil
Preheat fire to medium high heat or preheat Deep fryer to 360 or 375 degrees.
Step 1- Add canola or vegetable oil into small pot or deep fryer. You may need more oil if you are using a deep fryer. Let the oil get hot for 15 minutes or until temperature of the oil reaches 360 or 375 degrees.
Preparation of ingredients and batter
Lemon
Step 2- Rinse, zest and cut 1 large lemon in half. Juice one half of the lemon and set aside.
Dry ingredients
Step 3- Add 1 1/2 cups All purpose flour, 1/2 cup sugar, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1/4 teaspoon salt and 1 to 2 teaspoons Lemon instant pudding into a medium sized bowl. Stir all ingredients together and set aside.
Wet ingredients
Step 4- Add 1/3 cup buttermilk (Room temp), 1/4 cup whole milk (Room temp), 1 large egg (Room temp), 2 tablespoons lemon juice, 2 tablespoons lemon zest, 3 tablespoons unsalted butter Melted or softened (Room temp), 2 teaspoons lemon extract, 2 teaspoons vanilla extract, 1 teaspoon butter extract and 1/4 teaspoon yellow gel paste or liquid food coloring into a separate medium sized bowl. Stir all ingredients with a whisk until combined and set aside.
Step 5- Add wet ingredients into dry ingredients. Stir with a large sturdy spoon until combined.
Frying buttermilk drops
Notes- Frying times vary depending on the size of the buttermilk drop. Only fry 4 at a time to avoid over crowding. Drops will flip on their own while they are frying. Temperature of the oil should be 350 to 375 prior to frying. Make sure you are using the ice cream scoop with the squeezable handle.
Step 6- Add 3 tablespoons batter into a large ice cream scoop. Shake scoop to make batter even and quickly drop into hot oil. Let fry for 3 to 6 minutes of each side.
Step 7- Transfer onto cooling rack and let cool for 10 minutes.
Making the lemon glaze
Step 8- Add 1 1/2 cups confectioners sugar, 1/4 cup whole milk (Hot), 3 tablespoons melted unsalted butter, 1/2 teaspoon vanilla extract, 1/2 teaspoon butter extract, 1 teaspoon lemon extract, and 1/4 teaspoon yellow gel paste or liquid food coloring into a medium sized bowl. Stir all ingredients with a whisk until creamy and smooth.
Step 9- Add each buttermilk drop into the lemon glaze. Use a spoon to coat the drops with the glaze. Remove with tongs and place onto a cooling rack and let the glaze set for 10 to 15 minutes.
YouTube instructional video
