In a small bowl, combine 1/2 cup sugar, cinnamon, and nutmeg, if using. Mix thoroughly and set aside.

In a large mixing bowl, beat the remaining 1/2 cup sugar with the shortening until the mixture looks crumbly and well combined.

Add the eggs one at a time, beating well after each addition.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt.

Gradually add the dry ingredients to the sugar mixture, alternating with the apple cider. Mix just until a thick, evenly combined batter forms. Avoid overmixing.

Pour enough neutral oil into a deep, heavy skillet or pot for frying. Heat the oil to 350°F (175°C).

Carefully drop tablespoon-sized portions of batter into the hot oil. Work in small batches so the temperature of the oil remains consistent.

Fry the Apple Cider Doughnut Holes until deep golden brown, approximately 2 minutes per side. Turn carefully for even cooking.

Transfer the cooked doughnut holes to a paper towel-lined plate and allow them to cool for about 5 minutes.

While they are still warm, toss the doughnut holes in the prepared cinnamon sugar until generously coated. Serve warm.