Doughnut Holes

Fill a small saucepan with oil to a depth of 1 inch (about 1 ½ cups). If you have a deep-fry thermometer, clip it to the side. Heat over medium heat to 350 degrees.

While the oil heats, whisk the flour, baking powder, baking soda, nutmeg, salt and 1 tablespoon sugar in a large bowl. Whisk the buttermilk, egg and butter in a small bowl until well blended. Make a well in the center of the dry ingredients and pour in the wet ingredients. Gently fold until smooth. Place the remaining ½ cup sugar in a medium bowl.

Using a small cookie scoop or measuring teaspoon, scoop a heaping teaspoon of dough, then carefully drop it into the hot oil. If using a teaspoon, push out the dough with another small spoon. Repeat to fit a single layer of doughnut holes in the oil without crowding; you can fit 3 to 4 at a time.

Fry, turning once to evenly brown, until puffed and golden brown, about 2 minutes. Using a slotted spoon, transfer to paper towels to drain for a few seconds, then transfer to the bowl of sugar and toss gently to coat while hot so the sugar sticks to the dough. Transfer to a rack to cool. Repeat with the remaining dough, adjusting the heat to maintain the oil’s temperature. Serve warm or room temperature.