Okay, have to admit, this particular recipe freaks us out (Poes are a dye free bunch!), but we had so many requests for this, that I decided to develop it for you. There are many variations of deep fried Koolaid out there, but this version (which is rather ugly!) really allows the flavor to shine through. Imagine a funnel cake on steroids – that’s deep fried Koolaid. Have fun climbing walls, kids!… 2 c water

6 tbsp butter or oil

1 c sugar

1/8 tsp salt

1 packet koolaid or other unsweetened drink mix (we used grape)

1 c (4oz or 113g) Better Batter Gluten Free Flour

4 large eggs PLUS 4 egg whites

Crisco, or pure vegetable oil

powdered sugar, for dusting, optional

Boil water, butter or oil, sugar, salt, and koolaid together, until sugar mostly dissolves – there will be some granulation left. Remove from heat and stir in flour, beating vigorously until dough forms into a sticky mass. Put in the bowl of a stand mixer, and add eggs, one at a time, beating for about 15 to 30 seconds on medium speed, after each addition. Add the egg whites and beat an additional 10 seconds. This should produce a sticky, smooth pastry. Put dough into a pastry bag, fitted with a number 12 tip. Heat about 2 inches of oil in an electric skillet, to 350 degrees and pipe the dough in thin streams with constant pressure into the hot oil. Fry until golden brown, place on a paper plate, and dust generously with powdered sugar, if desired. You will note that the funnel cake will caramelize quickly due to the extra sugar, so watch it carefully.