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Prep Time: 5 Minutes Cook Time: 5 Minutes |
Ready In: 10 Minutes Servings: 4 |
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These are just really cool. I made these one day when I didn't have enough flour to make a doughnut recipe that I found on this site, and I am almost glad that I didn't. These have a really neat texture to them, and a sweet flavor. Ingredients:
2 2/3 cups all-purpose flour |
1 (8 1/2 ounce) box jiffy corn muffin mix |
3/4 cup sugar |
1 teaspoon baking soda |
1 teaspoon salt |
2 eggs |
1/2 cup sour cream |
1/2 cup milk |
1 teaspoon vanilla |
vegetable oil, to fry |
sugar, to coat cinnamon sugar would be great too |
Directions:
1. In a large wok or 3-inch deep saute pan, heat about 1 1/2 inches of oil in the bottom to about 325F-350F over medium heat (I used a wok for the frying and I would recommend it) In a medium bowl, stir together the first 5 ingriedents.
2. Stir in the last 4.
3. On a cutting board or counter top spread a layer of corn meal and turn the dough out onto the prepared surface.
4. Pat the dough out to about 1/2-inch thick and cut into 16 strips.
5. Form the strips into doughnut circles and fry 2 at a time in the oil for about 15-20 seconds on each side (they do cook very fast, so try to watch them).
6. After they are done, let them cool on a wire rack and then toss them in the sugar or cinnamon sugar.
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