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County Fair Style Kool-Aid® Drop Doughnuts

By: BHYLER

"I tried 'Chicken Charlie's Deep Fried Kool-Aid®' at the San Diego County Fair. They were very good so I started to search on a way to recreate them. I searched for drop doughnut recipes and took one of those and adapted it. This is a very close version of the one I had at the fair in looks and taste. The fair's version was cherry-flavored, but you could use any flavor you like."

Rate/Review | Read Reviews (3)

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 50 donuts

Ingredients

2 quarts vegetable oil for frying
3 cups all-purpose flour
1 cup white sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 (.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
1/2 (.13 ounce) envelope unsweetened soft drink mix, any flavor (such as KOOL-AID®)

Directions

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.

Footnotes

Cook's Note
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.
Editor's Note
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.