Doughnut Holes 5 Ways

Ingredients

• 1 serving cooking oil for deep frying
• 2 tablespoons granulated sugar 
• 0.3 teaspoon nutmeg 
• 0.3 cup milk 
• 1 teaspoon vanilla 
• 1 large eggs beaten
• 2 boxes butterscotch pudding mix dry instant (4-serving size) ()
• 5  crème-filled chocolate sandwich cookies mixed with 1/2 cup powdered sugar crushed
• 0.5 cup granulated sugar 
• 2.8 teaspoons cocoa powder unsweetened
• 0.5 teaspoon ground cinnamon 
• 2 boxes pistachio pudding mix dry instant (4-serving size) ()
• 2 boxes strawberry gelatin dry (4-serving size) ()
• 2 cups frangelico 
• 1 tablespoon frangelico green red

Equipment

• bowl
• paper towels
• sauce pan
• knife
• measuring cup
• deep fryer

Directions

1. In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375°F.
2. Place one of the Coating Flavors into a brown paper lunch bag (about 10 3/4 x 5 inches) or medium bowl.
3. Lightly spoon Bisquick mix into measuring cup; level off with straight edge of knife.
4. Add to medium bowl along with remaining Doughnut Hole ingredients; mix just until dough forms. Work with half of the dough at a time; cover and refrigerate remaining half of dough. Shape dough into 1-inch balls.
5. Sprinkle fingers and hands with Bisquick mix if they get sticky. Carefully drop balls, 5 or 6 at a time, into hot oil. Fry 1 to 2 minutes or until golden brown all around; drain on paper towels. Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll in coating in bowl. Repeat with refrigerated dough.