In a medium bowl, lightly beat eggs. Whisk in soy milk, water, and vanilla.

In a separate bowl, combine flour, sugar, baking powder, and salt. Slowly mix dry ingredients into soy milk mixture until smooth.

In a frying pan or Dutch oven, pour in coconut oil until it reaches ½-inch up the sides of the pan. Heat oil on medium-high, until temperature reaches 375°F.

Place batter in a squeeze bottle or in piping bag fitted with a large round tip. Drizzle batter in a circular motion to create spiral shapes into hot oil, and fry for 2 minutes on first side, until golden. Carefully flip with a spatula or spider, and fry on the opposite side for 1 minute more.

Drain on paper towel and dust with plain sugar or flavored confectioners’ sugar (recipe follows).

Naturally Flavored Confectioner's Sugar

On trend this year: natural ingredients, even for indulgent, fried treats. Skip the food coloring and go for vitamin-packed, good-for-you ingredients like cinnamon, strawberries, and green tea this Chanukah season. To make the ultimate bundt cake glaze, add 1 to 2 tablespoons of soy milk to any of the flavor combos below.

CARDAMOM-CINNAMON

Mix 1 cup confectioners’ sugar with 1 teaspoon each of cinnamon and cardamom.

STRAWBERRY

Using a blender or spice blender, pulse 2/3 cup of freeze-dried strawberries until they turn to powder.

Add 3 to 4 tablespoons of strawberry powder to 1 cup confectioners’ sugar. Add more strawberry powder as desired.

MATCHA GREEN TEA

Combine 1 cup confectioners’ sugar with 1 tablespoon of matcha green tea powder.