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Cooking and food as a dad // Matt Dawson

Donut Holes & Why We Truly We Live In An Age Of Wonders

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They’ve made hover boards. I don’t know if you knew that.

You can buy a jet pack now, too. Seriously.

A dude with with both legs amputated won a race at the Olympics. He was later convicted of killing his girlfriend, but the point is still valid.

And my son can eat donut holes.

Truly, it is an Age Of Wonders in which we live.

My son, my gluten/dairy/corn-intolerant little dude has finally known the sublime existential affirmation of a mouthful of fried dough.

Again it’s entirely thanks to the beautiful humans of Namaste Foods. The Mama found this recipe using their muffin mix. We made a half batch first time around, just in case, and that yielded about a dozen or so donut holes.

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Also, some advice if you’ve never deep fried on your stove top: turn on your vent fan and open the windows. Donuts smell good, but the smell can be overpowering. Also, use a deep pot (like for boiling pasta) to minimize splashing and splattering.

And without further ado:

1 package  Namaste Foods Muffin Mix
2  eggs
¼ cup  oil
1 cup  water
pinch  nutmeg
¼ tsp.  cinnamon
1/2 cup  powdered sugar, if desired

 

Directions for Donut Holes

  1. Preheat a deep fryer or pot of oil to 375° F. Combine all ingredients except powdered sugar and mix well.
  2. Carefully drop batter by the heaping tablespoon into oil and fry for 6-8 minutes, flipping once during cooking time. Donuts are done when they are golden brown. Place powdered sugar in small bowl and roll donuts to cover while still warm.

 

Variations

  • Donut holes can be rolled in cinnamon sugar in place of powdered sugar if preferred.

 

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