I wasn't sure what this was going to look like, but I had doughnut holes in mind when I started. My thick sourdough starter was beautiful and smelled heavenly. I mixed the dough as instructed. I thought it should be the consistency of cookie dough to drop from a spoon, but it wasn't even close, so I added quite a bit of flour to make it so. Full disclosure - I used nearly two cups of whole wheat flour because I'm inconveniently out of white flour. I dropped spoonfuls into the oil and fried. I then rolled them in cinnamon & sugar. They look oddly like a piece of fried seafood, but taste like a really good dessert fritter.
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