Donut Holes:
2 cups all purpose unbleached flour
1 large green apple, remove skin, cored, and grated
1/2 cup sugar
3/4 cup milk
2 eggs, room temperature
Pinch of salt
1 teaspoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking powder
1/2 cup sugar
1 tablespoon cinnamon
4 cups ghee or oil of choice (for frying)
In a medium bowl, combine 1/2 cup of sugar and 1 tablespoon cinnamon. Set aside.
Whisk milk and eggs together. In a large mixing bowl combine all the dry ingredients and apples. Make a well in the center and add the wet ingredients. Fold to form a batter. Heat ghee in a heavy bottomed pot over medium heat until it's hot. Drop teaspoonfuls of the batter into hot ghee (about 6 at a time). Fry until golden on all sides turning frequently (about 5 minutes).
Remove donuts from the ghee with a slotted spoon. Drain on paper towels. Repeat process until all the batter is used up. When donuts are cool enough to handle but still warm, toss them in the cinnamon-sugar mixture to fully coat.
Raspberry Lemon Dipping Sauce:
1 cup fresh raspberries
1 cup sugar
1 tablespoon lemon zest
2 tablespoons lemon juice
Bring all the ingredients to a boil on medium-high heat. Reduce heat to medium-low and simmer until the sauce thickens.
