Ingredients
- 2 cups all-purpose flour*
- ¼ cup sugar
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1 teaspoon nutmeg or mace
- ¼ cup salad oil
- ¾ cup milk
- 1 egg
- ½ cup sugar
- 1 teaspoon cinnamon
Directions
- Heat far or oil (3 to 4 inches) to 375 degrees in deep fat fryer or kettle.
- Measure flour, ¼ cup sugar, the baking powder, salt and nutmeg into bowl.
- Add oil, milk and egg; beat until smooth.
- Drop batter by teaspoonfuls (too large puffs will not cook through) into hot fat.
- Fry four or five at a time about 3 minutes or until golden brown on both sides.
- Drain.
- Stir together ½ cup sugar and the cinnamon.
- Roll warm puffs in sugar-cinnamon mixture.
*If using self-rising flour, omit baking powder and salt.
Variation
- Buttermilk Nut Puffs: Decrease baking powder to 1 teaspoon, add ½ teaspoon soda and substitute buttermilk for the milk. Blend 1 cup confectioners’ sugar and ⅓ cup boiling water. Glaze puffs with warm mixture and roll in finely chopped nuts. If desired, omit glaze and roll warm puffs in sugar. (Do not use self-rising flour.)