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Instructions
- Heat oil in a deep fryer or heavy-bottomed pot to 350°F (175°C).
- In a bowl, whisk together the gluten-free flour, 1/4 cup sugar, baking powder, and salt.
- In another bowl, combine milk, egg, vanilla extract, and melted butter.
- Gradually pour the wet ingredients into the dry ingredients, stirring until well combined.
- Using a small ice cream scoop or spoon, gently drop balls of dough into the hot oil, frying a few at a time for about 2-3 minutes or until golden brown.
- Remove the donut holes with a slotted spoon and drain on paper towels.
- Combine 1/2 cup sugar and cinnamon in a small bowl.
- Toss each warm donut hole in the cinnamon-sugar mixture until fully coated.
- Serve with chocolate sauce for dipping, if desired.
Chef’s Tips
- Ensure your oil is at the correct temperature to achieve a crisp exterior.
- Don’t overcrowd the frying pot to maintain even cooking.
- Mix the batter just enough to combine the ingredients; overmixing can make the donut holes dense.
Nutrition (per serving)
Approximate calories: 150, Protein: 2g, Carbs: 20g, Fat: 7g
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