Mama's Date Doughnuts

These date doughnuts come from the French Canadian tradition of Quebec, where deep-fried beignets stuffed with dried fruit have been a staple since long before the modern donut shop existed. Chopped dates folded into a nutmeg-spiced batter, dropped by the tablespoonful into hot oil, and fried until crisp and golden brown.

The lemon extract is the signature touch. It adds a bright, floral note that lifts the heavy sweetness of the dates and balances the richness of the fried dough. It’s a more delicate flavor than vanilla and pairs better with dried fruit.

These are drop doughnuts, not shaped or rolled. Just scoop a tablespoon of batter and slide it into the oil. They puff up into irregular golden nuggets with crispy outsides and soft, date-studded centers. Fry only 2-3 at a time so the oil temperature stays steady.

Chef Tips

• Keep the oil at 375°F (190°C). Too cool and the doughnuts absorb oil and go greasy. Too hot and the outside burns before the center cooks.
• Toss the chopped dates in the flour mixture before combining wet and dry. This coats them so they don’t sink to the bottom of the batter.
• Turn the doughnuts once during frying for even browning. About 1 ½ minutes per side.
• Drain on paper towels and dust with powdered sugar while still warm.

Variations

• Cinnamon sugar: Roll the warm doughnuts in a mix of cinnamon and sugar instead of powdered sugar.
• Rum glaze: Drizzle with a glaze made from powdered sugar, rum, and a splash of milk.
• Walnut date: Add ½ cup finely chopped walnuts to the batter along with the dates.