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.
Ingredients
- quarts vegetable oil for frying: 2 piece
- all-purpose flour: 3 cups
- white sugar: 1 cup
- baking powder: 1 Tbsp
- salt: 0.5 tsp
- unsweetened soft drink mix, any flavor (such as KOOL-AID®): 0.5 envelope (.13 ounce envelope)
- milk: 1 cup
- eggs: 2 piece
- butter: 3 Tbsp (melted)
- vanilla extract: 1 tsp
- white sugar: 1 cup
- unsweetened soft drink mix, any flavor (such as KOOL-AID®): 0.5 envelope (.13 ounce envelope)
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
