Ingredients
• 1 cup all-purpose flour (or ¾ cup almond flour + ¼ cup coconut flour for keto)
• 2 tbsp granulated sugar (or powdered erythritol)
• 1 tsp baking powder
• ¼ tsp salt
• 1 large egg
• ½ cup milk (or unsweetened almond milk)
• 1 tsp vanilla extract
• Oil for frying (vegetable, canola, or avocado — ~2 cups)
• For coating: ¼ cup sugar + 1 tsp cinnamon (or keto: powdered erythritol + cinnamon)
Instructions
- In a bowl, whisk flour, sugar, baking powder, and salt. In another, beat egg, milk, and vanilla. Pour wet into dry; stir until just combined (small lumps OK—overmixing = tough sticks). Batter should be thick but pipe-able (like cake batter).
- Heat 1½–2″ oil in a deep skillet or pot to 365–375°F (use a thermometer!).
- Transfer batter to a piping bag (or zip-top bag with corner snipped). Pipe 4–5″ straight lines into hot oil—don’t swirl! Fry 1–2 mins per side until deep golden and crisp.
- Drain on a wire rack over paper towels. While warm, roll in cinnamon sugar.
- Serve immediately with fresh berries, warm chocolate sauce, or a dusting of powdered sugar.
PREP TIME & NUTRITION :
Prep Time: 10 mins, Cook Time: 10 mins, Total Time: 20 mins, Servings: 4 (3 sticks each)
Calories: 190, Net Carbs: 22g, Fats: 9g, Protein: 4g
(Keto version: ~3g net carbs/stick — ideal with almond flour blend & sugar-free coating)