Ingredients
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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
Preparation
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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.
Stir in the last 4.
On a cutting board or counter top spread a layer of corn meal and turn the dough out onto the prepared surface.
Pat the dough out to about 1/2-inch thick and cut into 16 strips.
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).
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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