This is my version of portion-controlled snacking - this makes 12 small andagi bites.  I remember Mom & Dad making this with a wet thick batter that made a lot for family gatherings.  Since my household is small now, these little donuts are just right and easy to make since the dough is easier to control and clean up.  I remember all the batter drippings around the stove top and how hard it was to clean, although I do recall the crispy tails from their version was my favorite.  This still makes me happy thinking about that family time.

Ingredients

• 1 C cake flour
• 1/2 t baking powder
• 1/4 t salt
• 1/3 C monk fruit or sugar
• 1 egg
• 1/8 t Mexican vanilla
• 1/2 T olive oil
• cooking oil

Directions

1. Sift dry ingredients and set aside
2. Whisk monk fruit and egg until well mixed
3. Add olive oil and mix until combined
4. Add dry sifted ingredients and mix until a dough forms
5. Cover and refrigerate 30 minutes
6. Divide dough into 12 pieces, I weigh it since I don't have the eyeball skills to estimate the weight
7. Heat cooking oil to 325-340F
8. The dough balls turn a golden brown when done