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1
Add vegetable oil to a large, heavy Dutch oven or deep-fryer to a depth of about 3 inches.
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2
Slowly heat the oil until it registers 365 to 375 degrees on a candy or deep-fry thermometer.
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3
Meanwhile, sift 1 cup of the flour and the salt, baking powder and baking soda into a large mixing bowl.
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4
Add the nutmeg and sugar and stir well with a wire whisk to thoroughly blend.
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5
Sift the remaining 1 1/2 cups flour into a small bowl and set aside.
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6
In a third bowl, lightly beat the egg and the egg white, then stir in the buttermilk and cooled melted butter.
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7
Add the buttermilk mixture to the dry ingredients all at once, then stir with a large looped whisk or a wooden spoon until the batter is almost smooth.
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8
Gradually beat in the remaining flour, stirring just enough to moisten the flour and smooth out most of the lumps.
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9
Do not overbeat the batter or it may become gluey and the fritters will be tough.
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10
Have a large plate lined with several layers of paper towel near the stove.
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11
Place the cinnamon sugar in a shallow bowl and have a second platter ready to hold the finished doughnuts.
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12
When the oil has reached the right temperature, gently drop spoonsful of the batter about the size of a large egg into the hot oil in batches of three or four.
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13
Cooking more fritters at a time may cause the oil temperature to drop too severely.
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14
Keep an eye on the thermometer--the temperature will initially jump when the batter is added, then drop slightly.
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15
Try to keep it within 5 or 10 degrees of 365 by playing with the number of fritters in the pot.
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16
Too low a heat will cause the fritters to absorb too much oil, while too high a heat will burn the outsides before the insides are properly cooked.
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17
Fry the doughnuts for about 2 to 3 minutes on each side, turning once or twice so they cook evenly.
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18
When they are a deep amber brown, transfer them to the paper towels with a pair of tongs or a slotted spoon.
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19
Let the fritters cool for a minute or so, then roll them in the cinnamon sugar and set them on the platter (or, as in my house, directly into somebody's open, waiting hand).
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20
Allow the temperature of the oil to recover before adding the next batch of doughnuts and repeat until all of the batter is used.
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21
Like most fritters, these doughnuts are best eaten as soon as they are fried, as they tend to get soggy and unappetizing with standing.
