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How do I fry donuts safely?

A handful of mishaps and a couple of oil burns has made me rather gun-shy about deep frying anything bigger than a cashew.  This is especially true for something with water in it, like dough. (I have also tried a countertop "donut maker," but it makes donut-shaped cakes, not donuts.)

How do I get doughnuts into and out of hot oil without splattering? Do I need to accept the splattering and just dress sufficiently protectively?