Ingredients
Equipment
Method
- In a mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt until well combined.
- In a separate bowl, beat the eggs, then add buttermilk, lemon zest, and lemon juice. Mix until smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently until just combined. Be careful not to overmix; a few lumps are okay!
- Fold in the mini chocolate chips until evenly distributed.
- Preheat the oil in a deep pot or fryer to 180°C (350°F).
- Carefully spoon the batter into a doughnut pan, filling each cavity about ¾ full.
- Fry the doughnuts in batches, 2-3 minutes on each side or until golden brown. Use a slotted spoon to transfer them to a cooling rack.
- Allow them to cool slightly before dusting with powdered sugar and garnishing with mint leaves if desired.
Nutrition
Notes
Feel free to mix things up a bit! You can substitute the buttermilk with yogurt for a tangy flavor or use almond milk for a dairy-free option.
If you're feeling creative, try adding different extracts, like vanilla or almond, to enhance the flavor profile.
Store leftover doughnuts in an airtight container for up to 2 days, and they can be reheated briefly in a microwave for a quick treat! Enjoy making these tasty bites!
If you're feeling creative, try adding different extracts, like vanilla or almond, to enhance the flavor profile.
Store leftover doughnuts in an airtight container for up to 2 days, and they can be reheated briefly in a microwave for a quick treat! Enjoy making these tasty bites!