Coconut Donut Holes (Made by anna Olson)

Instructions

For the batter

1. whisk the sour cream, sugar, egg, vanilla, and lime zest in a bowl until smooth.
2. In a separate bowl, sift the flour, baking powder, salt, and nutmeg together. Add this to the sour cream mixture and stir until evenly blended. Stir in the melted butter (the batter will be thick).
3. Preheat vegetable oil to 190 °C (375 °F) in a tabletop fryer, or in a deep pot over medium-high heat (fill the pot with 2 inches of oil). Use a small ice cream scoop to make golf ball-sized scoops of batter and carefully drop 4 to 6 the doughnut holes into the oil.
4. Fry for 4 to 5 minutes, turning halfway through cooking.
5. Lift the cooked doughnuts onto a cooling rack over a tray to drain and cool while repeating with the remaining doughnuts.

For the glaze:

1. whisk the egg white lightly to loosen and then whisk in the vanilla, icing sugar and enough water to make the right consistency. Do you want to explain what the right consistency is? Dip each cooled doughnut holes into the glaze to coat, shake off the excess glaze, and then roll into the coconut until completely covered.
2. Return the dipped doughnut holes to the cooling rack to set for an hour before serving.

The doughnut holes are best enjoyed the day they are made.