Fried Dough Balls Too Doughy I'm (attempting) to make homemade Cinnamon Dough Balls. However they seem to always come out a little doughy. How can I eliminate this problem? I've tried to poke holes in them but they just get hard. I want them to be cooked but so it's still a little chewy. Any ideas?

The balls are about 1in. to 1 and a half inches in diameter. There is no hard recipe I'm making theses as like an experiment.
You're probably overmixing the batter, which is making the gluten form a "network" and rendering the product chewy. Mix just until there are no streaks of flour remaining. 

Try not to roll the dough too much in your hand when forming balls. Instead scoop with a spoon and then lightly form in to a rough sphere.