SAN ANTONIO – Try out this new recipe from H-E-B that’s perfect for rodeo season!
Recipe makes 6 Servings
4 cup(s) canola oil
3 cup(s) all-purpose flour
1/3 cup(s) sugar
2 Tsp baking powder
1 1/2 Tsp kosher salt
3 large eggs, slightly beaten
1 cup(s) Low Fat Cultured 1% Milkfat Buttermilk
1 3/4 cup(s) whole milk
1 Tsp vanilla extract
1 cup(s) powdered sugar
1. In a large Dutch oven or heavy-bottomed pot add oil and heat to 325ºF - 350ºF.
2. Mix flour, sugar, baking powder, and salt. Whisk together to blend. Add in eggs, buttermilk, whole milk and vanilla extract. Whisk everything together until the batter is smooth.
3. Pour 1/4 - 1/2 cup batter through funnel into hot oil, moving in circular or spiral motion to make each cake. Fry each cake until golden brown, (about 1 - 2 minutes per side). Remove when cooked with tongs and lay on a rack to dry and allow excess oil to drain.
4. Dust with powdered sugar and enjoy!