Prep 10 mins
Cook 10 mins
Crispy and golden on the outside, delicious inside. Delicious served with maple syrup for Sunday breakfast. From the New England chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Cooking time approximate.
- Preheat oil to 325°F.
- Sift dry ingredients together very well; add milk, molasses and beaten egg gradually.
- Drop by small spoonfuls into hot, deep fat and cook until a dark golden brown on all sides.
- Drain on paper towels.
- Serve with butter and maple syrup or molasses.