Kokis are deep-fried in oil, be mindful of portion sizes and always drain the kokis on a paper to ensure excess oil is absorbed.
In a bowl mix the beaten eggs with the flour. Add the MILKMAID to the flour mixture and mix well.
Heat the Kokis mould in the heated oil and dip it in the mixture
Fry until golden brown and remove from the mould onto a paper leave on the paper to absorb the excess oil.