2 cups (250 g) all-purpose flour

2 tbsp granulated sugar

1 tsp baking powder

1/2 tsp salt

1 cup (236 ml) whole milk (plus more if needed)

2 large eggs, lightly beaten

1/2 tsp vanilla extract (optional)

Vegetable oil for frying

Powdered sugar for dusting

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Heat about 2 inches of vegetable oil in a deep skillet or pot over medium heat until it reaches 375°F (190°C).
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In another bowl, whisk together milk, eggs, and vanilla extract (if using).
Pour wet ingredients into dry and whisk until smooth. Add a splash more milk if needed; batter should be pourable but not runny.
Using a funnel, squeeze bottle, or spouted cup, drizzle batter into hot oil in a circular, crisscross pattern.
Fry 1–2 minutes per side, turning once, until golden brown.
Transfer to a paper towel–lined plate to drain excess oil.
Dust generously with powdered sugar and serve warm.

Best enjoyed fresh and hot.

Keep fried cakes warm in a 200°F (93°C) oven while cooking remaining batter.

Reheat leftovers in a 350°F (175°C) oven for 5–7 minutes.

Add cinnamon or nutmeg for a flavor twist.

Top with ice cream, chocolate syrup, caramel, or fruit for variety.