Pistachio: 2 boxes (4-serving size) pistachio instant pudding
and pie filling mix, 1 tablespoon each red and green sugars, if desired
Raspberry: 2 boxes (4-serving size) raspberry or strawberry
In deep fryer or 2-quart heavy saucepan, heat 2 to 3 inches oil to 375 degrees
Place one of the coatings (ideas below) into a brown paper lunch bag (about
10 3/4 x 5 inches) or medium bowl.
Lightly spoon Bisquick mix into measuring cup; level off with straight edge
of knife. Add to medium bowl along with remaining Doughnut Hole ingredients;
mix just until dough forms. Work with half of the dough at a time; cover and
refrigerate remaining half of dough. Shape dough into 1-inch balls. Sprinkle
fingers and hands with Bisquick mix if they get sticky.
Carefully drop balls, 5 or 6 at a time, into hot oil. Fry for 1 to 2 minutes
or until golden brown all around; drain on paper towels.
Immediately gently shake 2 or 3 doughnut holes at a time in bag, or roll
in coating in bowl.
Repeat with refrigerated dough.
Prep Time 25 min | Total Time 25 min | Servings 38
Expert Tips: If the cooking oil is too hot, the exterior of food gets overbrowned
too quickly and the interior is often raw or undercooked. And if the oil is too
cool, the food becomes saturated with oil and greasy before becoming fully cooked.
* If coating in bowl, gelatin will stain hands. Use a spoon or gloved hands.