Donut & Fritter Blend: The Recipe

The blend is very starch heavy—and for good reason. If you look at Asian cooking, you will notice that nearly all of their fried foods are made or battered with cornstarch because starches crisp up exceptionally well in hot oil. Making the blend capable of transforming into choux paste, however, demanded that more flavor and texture be added. For this, I looked to sorghum. And of course, guar gum is included so the choux will hold its shape and not collapse after it is removed from the oven