- In a medium bowl, whisk together the flour, sugar, baking powder, and salt. This ensures the leavening agent is evenly distributed throughout the batter for a uniform rise.
- In a separate bowl, beat the egg with the milk and vanilla extract until smooth. This mixture brings richness and structure to the batter.
- Gradually pour the wet ingredients into the dry mixture, stirring gently until a smooth, thick batter forms. Avoid overmixing to keep the bites light and fluffy.
- In a heavy-bottomed pot or deep skillet, heat about 2 inches of vegetable oil to 350°F (175°C). Use a thermometer to maintain consistent temperature—this ensures the bites cook evenly and don’t absorb too much oil.
- Once the oil is hot, drop heaping teaspoonfuls of batter into the oil, working in batches to avoid overcrowding. Fry each batch for 1 to 2 minutes per side, turning occasionally, until golden brown and puffed. They should float and sizzle as they cook.
- Use a slotted spoon to remove the bites and drain them on a paper towel-lined plate to remove excess oil.
- While still warm, dust the bites generously with powdered sugar. For best results, use a fine-mesh sieve or sifter for an even coating.
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