Equipment Needed
- Heavy-bottomed pot or Dutch oven (for frying)
- Candy/deep-fry thermometer (ESSENTIAL for proper temperature)
- Mixing bowls (one large, one medium)
- Whisk
- Slotted spoon or spider strainer
- Paper towel-lined plate or baking sheet
- Piping bag or plastic zip-top bag (or a spoon for dropping)
- Measuring cups and spoons
Step-by-Step Instructions
First, I make the simple batter. In my large mixing bowl, I whisk together the flour, granulated sugar, baking powder, and salt. In my medium bowl, I whisk the room-temperature egg, milk, and vanilla extract until they’re completely combined and smooth. Then, I pour the wet ingredients into the dry. I switch to a spatula and stir gently, just until the batter comes together. It should be thick, smooth, and slightly sticky, like a very thick pancake batter. A few small lumps are totally fine; overmixing will make the bites tough. I let this batter rest for 10 minutes while I heat the oil—this allows the gluten to relax and the baking powder to activate.
Next, I prepare for frying. I pour about 1.5 inches of oil into my heavy-bottomed pot and attach my candy thermometer. This tool is my safety net. I heat the oil over medium heat until it reaches a steady 375°F (190°C). Getting the oil temperature right is everything. If it’s too hot, the outside burns before the inside cooks. Too low, and they absorb oil and become greasy. While the oil heats, I transfer my rested batter to a piping bag fitted with a medium round tip (about 1/2-inch opening) or simply to a plastic zip-top bag with a corner snipped off.
Now, for the fun part: frying! Once the oil is perfectly at 375°F, I carefully pipe small, nickel-sized dollops of batter directly into the hot oil, using kitchen shears or my fingers to snip the stream. I fry only 5-6 bites at a time to avoid crowding and a temperature drop. They immediately puff up, sizzle merrily, and float to the top. I let them fry for about 60-90 seconds per side, using my slotted spoon to gently flip them when the underside is a deep golden brown. The smell is absolutely intoxicating.(See the next page below to continue…)