Bear Farts! (Huckleberry Doughnut Drops)
Makes about 48 doughnut drops. This can vary, depending on the size of your scoop.
  • 2 eggs
  • 1 cup buttermilk
  • 1 teaspoon vanilla
  • 4 tablespoons oil (I use peanut oil)
  • ¾ cup honey
  • zest and juice from one medium lemon
  • 4 cups all purpose flour
  • 3½ teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup huckleberries, divided (If using frozen berries, keep frozen until needed.)
  • 2 cups powdered sugar
  • oil for frying (peanut or canola work well)
  1. In a small bowl, combine, eggs, buttermilk, vanilla, oil, honey, lemon zest, and lemon juice. Beat until frothy.
  2. In large bowl, combine flour, baking powder, baking soda, and salt.
  3. In a large pan or a deep fat fryer, add at least 2 inches of oil and a candy thermometer. Heat to 350 degrees.
  4. While oil is heating, gently stir ⅔ cup of berries into the dry ingredients. Add the liquid ingredients and stir JUST until combined.
  5. Once oil is the proper temperature, use a small cookie scoop (or two spoons - one to push the dough off the other) to drop small amounts of dough - about a rounded teaspoon full - into hot oil. They won't be perfectly round; shapes will vary wildly!
  6. BE VERY CAREFUL! Wear oven mitts and watch the temperature of your oil constantly. Try to keep it between 350 and (at the most) 375 F.
  7. Use a slotted spoon or spider to roll the doughnut drops over. When they are a rich brown, remove and layer between paper towels to drain.
  8. Place remaining ⅓ cup of huckleberries in a small pan on low heat with 1 teaspoon water. Cook, stirring (and mashing) occasionally, until berries are soft and have released their juice. Strain the juice into a small cup. Reserve the mashed berries for another use, like a smoothie or ice cream topping.
  9. Place powdered sugar in a small bowl and add huckleberry juice while stirring, until it creates a thin glaze. Roll warm doughnut drops in glaze and place on waxed paper or a cooling rack to dry.
Recipe by The Rowdy Baker at