1

Whisk together flour, baking powder, baking soda, salt, and ¾ teaspoon ground ginger in a large bowl.

2

Whisk together 1 cup sugar and remaining ¾ teaspoon ground ginger in a shallow bowl. Set aside.

3

Pulse remaining ¾ cup sugar with crystallized ginger in a food processor until ginger is finely chopped. Transfer to a bowl and whisk in buttermilk, butter and eggs until smooth.

4

Add buttermilk mixture to flour mixture and stir until a dough forms (dough will be sticky).

5

Turn out dough onto a well-floured surface and knead gently just until it comes together, 10-12 times, then form into a ball. Lightly dust work surface and dough with flour, then roll out dough into a 13-inch round (about 1/3-inch thick) with a floured rolling pin. Cut out rounds with floured cutter and transfer to a lightly floured baking sheet. Gather scraps and reroll, then cut out additional rounds (reroll only once).

6

Heat about 12 cups of oil in a wide 5-quart heavy pot until thermometer registers 375°F. Working in batches of 7 or 8, carefully add rounds, 1 at a time, to oil and fry, turning over once, until golden brown, 1½ to 2 minutes total per batch. (Return oil to 375°F. between batches.) Transfer to paper towels to drain. Cool slightly, then dredge in ginger sugar.