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Fried Kool-Aid Donut Holes with Lemon Sugar & Kool-Aid Glaze

by

Carla Hall

A nostalgic state fair favorite gets a fresh, chef-driven upgrade as Carla Hall transforms classic fried Kool-Aid into light, citrus-bright donut holes with a tangy lemon sugar coating and playful glaze.

Prep Time:

15–20 minutes

Cook Time

4–5 minutes per batch

Serves:

Approx. 20–24 donut holes (serves 4–6)

Level:

Beginner–Intermediate

Ingredients

Dough

  • All-purpose flour

  • Sugar

  • Kool-Aid powder (unsweetened)

  • Baking powder

  • Oil

  • Water (to form dough)

Frying

  • Neutral oil (for deep frying)

Lemon Sugar Coating

  • Granulated sugar

  • Lemon zest

Kool-Aid Glaze

  • Powdered sugar

  • Kool-Aid powder

  • Water (to thin)

Instructions

Step 1: In a bowl, mix flour, sugar, baking powder, Kool-Aid powder, oil, and water to form a dough.

Step 2: Chill the dough until firm (best when cold).

Step 3: Heat oil to medium-high for frying.

Step 4: Using a scoop, portion dough into small balls and carefully drop into hot oil.

Step 5: Fry for about 4 minutes total, allowing them to flip naturally, until golden brown.

Step 6: Remove and drain on a rack.

Step 7: Toss warm donut holes in lemon sugar (sugar + lemon zest).

Step 8: Prepare glaze by mixing powdered sugar with Kool-Aid and a little water.

Step 9: Dip or drizzle donut holes with glaze as desired.

Serving & Finishing Touches

Serve warm.

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