Pour the oil into a large saucepan or dutch oven and heat oven low heat until it reaches 375˚f / 190˚C. Be careful not to let it get too hot!

While this is heating, add the sour cream, egg, baking soda and salt to a large bowl and mix well.

Add 1 cup of plain flour and mix that through before slowly adding the rest of the flour until you have a dough that can be rolled out.

Flour your board and roll out the dough in a long rectangle shape that is 4 inches (10 cm) by 16 inches (40 cm) and about 1/4 inch (1/2 cm) thick.

Cut the dough into 1/2 inch (1.2cm) wide strips by 4 inches (10 cm) long.

Grab the two ends of the long rectangle strip and twist it like a corkscrew then pinch the two ends together to make a twisted circle shape.

Test your oil by carefully dropping in a small piece of dough. It should take 2 minutes on each side to brown. Then take it out of the oil and let it stand on a piece of paper towel. Break it open to make sure the centre is cooked. If it is, you are ready to fry your doughnuts.

Add 2 - 3 doughnuts at a time to your frypan and fry until golden brown on both sides. Once cooked remove the doughnuts and place on paper towel. Sprinkle both sides immediately with icing sugar.

If there are any left over, store in an airtight container in the fridge.

This recipe made about 21 doughnuts which didn't last very long in our house.