1/2 cup milk
1/2 cup vegetable oil
1 cup honey
1/2 cup orange juice
1/2 cup lemon juice
1 (8 ounce) package instant vanilla pudding mix
1 cup buttermilk
1 teaspoon baking powder
1 egg
1 cup vegetable oil for frying
In a large bowl, mix the milk, oil, honey, orange juice, lemon juice, pudding mix and buttermilk.
Heat a large heavy skillet or wok over medium heat. When the oil is hot add the gelatin, stirring until completely dissolved.
Fry the eggs in warm oil in the hot skillet or wok, until golden and crisp. Fry the eggs in the boiling water until golden. Drain the eggs.
Fry the buttermilk into the hot oil and fry for about 5 minutes, or until thickened. Drain on paper towels and reserve.
When the eggs are cooked, transfer them onto a plate and mix with the eggs. Slice the dough into 1 inch strips, arrange on the prepared cookie sheet and cook for about 5 minutes in the preheated oil.
Fry the fried strips until golden and crispy. Drain on paper towels and set aside. Dust the racks or pans of the oven with cooking spray so that they are clean.
Fry the mixed egg mixture with 2 tablespoons of the mustard oil in a small skillet. Fry the coated strips until lightly browned on both sides. Drain the strips on paper towels.
Fry the remaining 1/2 cup of mustard oil in the skillet. Fry the browned strips of egg mixture in the center of the oil until golden and crisp. Fry the fried coated strips until golden and crisp. Drain and serve hot.