gluten free drop donuts

This is my 3rd attempt.  The pumpkin drop donuts were very yummy and cake like, these are equally as yummy and very light.   Sooooo Good!

Ingredients
oil for frying, I used a cast iron skillet with about 2 inches of oil set at medium heat (warm this while preparing your batter)
2 eggs
2 T butter
1/2 c white sugar
1t vanilla
1t cinnamon
1/2 c almond meal flour
1/2 cup sorghum
1 cup tapioca starch
2 heaping teaspoons baking powder
1 scant teaspoon baking soda
3/4 t xanthum gum
3/4 c - 1 cup soured milk (I used lemon juice)


mix butter and sugar to creamy, add eggs blend till fluffy add vanilla and cinnamon. Blend in dry ingredients and pour in milk till the batter is a consistency that will allow you to spoon.  (you may need to adjust the liquids, or add more flour depending on what you use for flours.  I am always just adapting recipes for what I have on hand. )Drop by small teaspoons full into the hot oil.  They will turn on their own but if they don't turn them gently with a slotted spoon until they are a nice even golden brown. Remove them from the oil with the spoon and let drain on paper towels.  I rolled them in granulated sugar while still warm.  The outside is slightly crunchy and the inside is very moist and yummy.