Ingredients
Scale
- 1 cup gluten-free mochiko (sweet rice flour)
- 1/2 cup sugar
- 1 tsp baking powder
- 1/2 tsp salt
- 1/2 cup milk (or dairy-free alternative)
- 1 large egg
- 1 tsp vanilla extract
- Oil for frying (or cooking spray)
Instructions
- In a mixing bowl, combine mochiko, sugar, baking powder, and salt.
- In another bowl, whisk together milk, egg, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and mix until well combined.
- Heat oil in a deep fryer or a large pot to 350°F (175°C).
- Use a spoon or a small scoop to drop dough into the hot oil.
- Fry until golden brown, about 2-3 minutes on each side.
- Remove from oil and drain on paper towels.
- Allow to cool slightly, then serve plain or with toppings of your choice.
Notes
Maintain oil temperature at 350°F for best results. Optionally, bake in a silicone mold for a lower-oil version.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Frying
- Cuisine: Japanese
Nutrition
- Serving Size: 1 donut
- Calories: 180
- Sugar: 8g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg