The food allergy community has a big voice in shaping policies throughout the United States. Use our tools to take action and improve the lives of millions of children with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
KFA seeks to improve treatment options and quality of life for people with food allergies. KFA is part of the nation’s oldest and largest asthma and allergy charity, the Asthma and Allergy Foundation of America (AAFA).
to taste cinnamon and sugar, mixed in a bag and set aside
Prepare a paper bag with sugar and cinnamon so you can shake them up in it right after they come out of the oil.
Mix the dry ingredients. Add the melted shortening and eggs or Egg Replacer mixture. Stir in the apple cider until mixed.
Heat oil to 315 °F (a little more than medium on the burner dial).
Drop the dough by teaspoonfuls into the hot oil.
Turn to brown evenly if they weren’t covered by the oil. Remove with a slotted spoon to paper towels to drain.
While still hot pop them in the paper bag of cinnamon sugar and shake up to coat. Eat while hot!
The eggs can be replaced with 4 tsp EnerG Egg Replacer mixed with 4 Tbsp water.
Corn Substitutions: Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions.
Egg Substitutions: There are many egg-free products and foods available to make your recipes free of eggs. Find out more about egg substitutions.
Gluten: Gluten is a protein found in specific grains (wheat, spelt, kamut, barley, rye). Other grains are naturally gluten-free but may have cross-contact with gluten-containing grains. Look for certified gluten-free products if you need to avoid gluten. Find out more about wheat and gluten substitutions.