Equipment Needed
- A large, heavy-bottomed pot or Dutch oven (this maintains a steady temperature)
- Deep-fry or candy thermometer (non-negotiable for me now!)
- Two mixing bowls (one large, one medium)
- Whisk
- Spoon or cookie scoop (a teaspoon-sized one is perfect)
- Slotted spoon or spider strainer
- Wire rack set over a baking sheet (for draining)
- Paper towels
Step-by-Step Instructions
First, I get my station ready because once the oil is hot, things move quickly. I pour my oil into my heavy Dutch oven until it’s about 2 inches deep and start heating it over medium heat, aiming for a steady 375°F (190°C). This is where the thermometer becomes your best friend. While that heats, I whisk together my dry ingredients—the flour, baking powder, salt, and sugar—in my large bowl. In the other bowl, I gently whisk the eggs, milk, and that glorious vanilla extract until just combined.
Here’s the crucial step I learned after a batch of tough bites: do not overmix. I pour the wet ingredients into the dry and whisk just until the batter comes together. It will be lumpy, and that is absolutely perfect—in fact, it’s what you want! Overmixing develops the gluten and leads to dense, chewy bites instead of light, airy ones. The batter should be thick but pourable, like a very heavy pancake batter. Let it rest for 5 minutes while your oil finishes coming to temperature.
Once my oil hits 375°F, I do a test. I carefully drop a tiny spoonful of batter into the oil. It should sizzle actively, bob to the surface, and start turning golden within 45-60 seconds. Now, using my small cookie scoop or two teaspoons, I gently drop rounded spoonfuls of batter into the hot oil. I work in batches of 5-6 to avoid crowding and a temperature drop. I watch them like a hawk as they fry for about 2-3 minutes, using my slotted spoon to turn them occasionally for an even, deep golden brown color all over.
I use the spider strainer to transfer the finished bites directly to the wire rack over the baking sheet. This method lets excess oil drip off without them getting soggy on a paper towel-lined plate, which I’ve found can steam them. I let them cool for just a minute—they are dangerously tempting right now—before giving them a heavenly blizzard of powdered sugar from a fine-mesh sieve. The contrast of the snowy sugar on the warm, crispy bites is pure magic.(See the next page below to continue…)