DONUT FRIES

Fried dough sticks molded similar sculptor fries and coated in sweetener, dulcify and sprinkles. These gain a fun circle treat!

Sinker and spud are two of my challenger foods. I latterly saw a video for friedcake potato, so I had to try my own!

Sinker and fries are two of my rival foods. I new saw a recording for friedcake spud, so I had to try my own!

I rolling out the biscuit dough and then cut emaciated, lank pieces. The dough testament inhalation up when it's cooked and I didn't poverty my murphy to be too large.

For the dough, I used refrigerated biscuit dough. They are extraordinary crosscut for doughnuts when you don't necessity to muckle with making your own dough from script.

INGREDIENTS:

1 can (16.3 oz) refrigerated biscuit dough
canola oil for frying
4 tbsp granulated white sugar

DIRECTIONS:

Roll out biscuit dough into one sheet, about 1/4 inch thick. I found it helps to roll the dough between two pieces of parchment paper to prevent dough from sticking. Slice dough into sticks, about 1/4 inch wide and 5 inches long.
Add about 1 inch of oil to a deep pot being used for frying. Bring oil to medium high heat. When oil is hot, lower the heat level and then drop in a few of the donut fries. To help preserve the shape of the fries, use a really long pair of chopsticks or tongs to grab the dough sticks by one end and place them into the hot oil. Cook a few minutes until dough is cooked and golden. Be careful to not allow the dough to stick to the bottom of the pot. You will also need to rotate the dough as it cooks so that it cooks evenly on all sides. When fries are done, place onto a few sheets of paper towel to soak up excess oil. Repeat with all dough.
Working in 4 batches, add 1/4 of the fries to a ziploc bag and add 1 tbsp of sugar. Seal bag and shake a few times until donut fries are evenly coated in sugar. Remove coated donut fries and repeat with non-coated fries.
If desired, you can also dip the tips or all of the donut fries in vanilla or chocolate glaze and cover with sprinkles.