PUMPKIN DOUGHNUT DROPS

2 eggs
1 1/4 cups sugar
2 tablespoons shortening
1 cup canned pumpkin
2 teaspoons white vinegar
1 teaspoon vanilla extract
3 cups all-purpose flour
1/2 cup nonfat dry milk powder
3 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup lemon-lime soda
Oil for deep-fat frying
Additional sugar

In a mixing bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Set aside.

Combine the dry ingredients; add to the pumpkin mixture alternately with lemon-lime soda.

In an electric skillet or deep-fat fryer, heat oil to 375 degrees.

Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.

Makes about 7 dozen
Source: Best of Country Breakfast and Brunch