Short plate food includes skirt steak. It comes as a lengthy, narrow strip, or “skirt.” Ask your butcher if you can’t find it if it’s not out with the other meats because it can be tricky to discover sometimes.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 50 |
| Yield: | 50 donuts |
Ingredients
- 2 quarts vegetable oil for frying
- 3 cups all-purpose flour
- 1 cup white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- ½ (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
- 1 cup milk
- 2 eggs
- 3 tablespoons melted butter
- 1 teaspoon vanilla extract
- 1 cup white sugar
- ½ (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)
Instructions
- Heat oil in a deep-fryer or large saucepan to 365 degrees F (185 degrees C). Mix 3 cups flour, 1 cup sugar, the baking powder, salt, and 1/2 packet of the soft drink mix together in a large bowl.
- Whisk the milk, eggs, butter, and vanilla extract together in a separate large bowl until blended; slowly stir in the flour mixture until entirely incorporated in a batter the consistency of a thick pancake batter.
- Drop the batter by large spoonfuls, about 2 teaspoons in size, into the preheated oil; fry until deep golden brown on all sides, 2 to 3 minutes. Remove to drain on a platter lined with paper towels.
- Mix together 1 cup sugar with the remaining 1/2 packet of soft drink mix in a flat-bottomed dish. Roll the drained donuts in the sugar mixture while still hot. Set aside on a fresh set of paper towels to cool slightly; serve warm.
- I also used a Ninja blender device to mix the liquid items and then gradually mixed in the dry mixture and it came together in about 5 minutes from starting to measure.
- We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount will vary depending on cooking time and temperature, ingredient density, and the specific type of oil used.
Nutrition Facts
| Calories | 101 kcal |
| Carbohydrate | 14 g |
| Cholesterol | 10 mg |
| Dietary Fiber | 0 g |
| Protein | 1 g |
| Saturated Fat | 1 g |
| Sodium | 63 mg |
| Sugars | 8 g |
| Fat | 5 g |
| Unsaturated Fat | 0 g |
Reviews
I have tried many quick “donut holes” with most tasting like a biscuit. Though I was not a fan of the Kool Aid being added, these are killer leaving the Kool Aid out and doubling the vanilla. Best texture in a non-yeast donut that I have found.
I give this a 4 only because of the koolaid and sugar mix for a topping. the rest was great . I cooked for 3 min give a little to cook through. it tasted better with powdered sugar. will make again
I wanted to love this recipe but I simply couldn’t. Even with adjustments, the sugar/Kool-Aid mix had some strong, sometimes bitter or chemical, tastes due to “raw” Kool-Aid pieces being in there. The dough, conversely, had very little flavor of the Kool-Aid but it did turn a nice color. Another person wrote that she couldn’t prepare these without them turning brown on the outside- that’s true, fried foods will always brown up so be prepared to not have lovely full-colored doughnuts on the outside. The inside is another story. Most frustrating was the thinness of the batter. Because there was little cohesion, the batter would fall in strings into the fryer, leaving tails on some doughnuts, a lot of loose pieces in the pot, and making a truly round drop dough was impossible except for rare mistakes. Because of all these issues, I doubt I will ever go to the trouble to make them again.
The color on these was very vibrant and they tasted great! It would be really fun to make a rainbow of flavors/colors for a party, or match the colors up with the occasion – holiday colors or your sports team for example. I made 1/4 of a full recipe, got about 10 small donuts out of it. I used 1/4 tsp kool-aid powder for each of the filling and coating and that proportion seemed good. I did find that I had to add a bit more milk as the batter was initially WAY too thick, but no big deal. “Thick pancake batter” is the right description of what you want.
Sweet treats
Made exactly by recipe, yet no matter how small I made the donut, they would turn dark brown with a raw center. If I ever make these again, they will not be deep fried, and yes, I used a deep fat fryer thermometer. I will buy a donut pan and bake them.
I rolled them in nuts afterwards
My family LOVES these. I have made them in cherry, black cherry and fruit punch. I even got my neighbor hooked on them.
These were so much fun to make. My kids mixed while my hubby fried. It was a nice change from the usual choc chip or peanut butter cookie. Using the Kool-Aide as instructed gave it a rich flavor that was completely diffrent than other cookies.
Makes a lot, easy to make and really enjoyed the “brings me back to being a kid” flavor. My 7 year old grand daughter loved them!
easy. my 10 year helped make them and we had so much fun both making them and eating them. makes a really nice dessert when served with vanilla ice cream.
Definitely taste the Kool-aid! Wouldn’t recommend using even half the packet in the dough!
I tried this twice and used my 2 favorite flavors of koolaid, but I cannot stand the flavor of either. Maybe its just me.