donut - gluten free zeppole

By tinathorn

Ingredients

• 1 T sugar
• 1 cup of H2O
• 1/2 cup butter (change to vegetable shortening or try with margarine to be dairy free)
• 1/2 t kosher salt
• 1/2 cup potato starch
• 1/2 cup sorghum flour
• 4 eggs
• vegetable oil for frying
• powdered sugar for dusting

Details

Servings 1
Adapted from benevolentkitchen.blogspot.ca

Preparation

Step 1

Boil water, butter, salt, and sugar in sauce pan -- whisking frequently. Whisk potato starch and sorghum flour in a separate bowl. Remove from heat and add flour mix all at once mixing with a wooden spoon. Transfer to a larger bowl and with an electric mixer beat until it crumbles to the size of peas. Add eggs one at a time until the dough is smooth. Place plastic wrap on the dough in the bowl and REFRIGERATE for at least 30 minutes or as long as overnight. Heat 2" of oil in a pan to 350 degrees (you can use a deep fryer). Drop with teaspoons of dough into the hot oil Fry for 7-15 minutes or until deep golden brown. Lift out of the oil with a slotted spoon. Place on paper towel or cloth. Then drop into a bag with powdered sugar, shake, and serve