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1
heat up the oil till it smokes.
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2
mix the ingredients together in a ceramic bowl (or anything that won't melt).
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3
test a drop of batter to see if it sizzles and fries golden.
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4
heat the poker in the oil for about a minute or two (if you washed them, make sure they are VERY dry because you don't want oil to splatter).
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5
regularly stir the batter so that the cornstarch doesn't settle to the bottom.
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6
dip the hot poker into the batter about 2/3 of the way for several seconds, letting the batter sizzle and adhere to it.
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7
put the poker back into the oil and let the batter cook till golden.
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8
it should loosen itself from the poker, but if it has difficulty help it along by shaking the poker or use whatever means necessary.
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9
i've used chopsticks and such to help out.
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10
if the rings are sticking, it may mean that your pokers just aren't well seasoned and after good use, the rings will slide off easily.
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11
remove from oil once golden and drain on paper towels.
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12
complete until all the batter is gone.
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13
i don't know how well these store.
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14
probably for at least a couple weeks.
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15
my grandma likes to store them in those blue danish cookie tins and large coffee tins.
