Crispy Golden Lacy Cakes (Printer Version)

Light, golden fried lacy cakes dusted with powdered sugar for a sweet, crispy finish.

# What You'll Need:

→ Dry Ingredients

01 - 2 cups all-purpose flour
02 - 2 tablespoons granulated sugar
03 - 1 teaspoon baking powder
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 2 large eggs
06 - 1 1/2 cups whole milk
07 - 1 teaspoon vanilla extract

→ For Frying & Serving

08 - Vegetable oil, about 4 cups for frying
09 - Powdered sugar, for dusting

# How to Prepare:

01 - Whisk together the flour, sugar, baking powder, and salt in a large mixing bowl until evenly mixed.
02 - Beat the eggs in a separate bowl, then whisk in the whole milk and vanilla extract until combined.
03 - Gradually add the wet ingredients to the dry mixture, whisking continuously to create a smooth, pourable batter. Adjust with a splash of milk if necessary to achieve proper consistency.
04 - Pour vegetable oil into a deep skillet or heavy pot to a depth of approximately 2 inches. Heat the oil to 375°F (190°C), monitoring temperature for safe frying.
05 - Fill a funnel or squeeze bottle with about 1/2 cup of batter, holding the spout closed with your finger. Position it above the hot oil and release your finger, moving in a swirling, lacy pattern to form the cake. Fry for 1 to 2 minutes per side until golden brown.
06 - Use tongs to transfer the fried cake to paper towels, allowing excess oil to drain.
07 - Continue frying remaining batter following the same method. Serve warm, generously dusted with powdered sugar.

# Expert Suggestions:

01 -
  • They're impressively simple to make but look fancy enough to serve at a brunch or dessert gathering.
  • The crispy exterior and tender interior create a texture contrast that just melts on your tongue.
  • You can dust them with anything from cinnamon sugar to chocolate, making them endlessly customizable for different moods.
02 -
  • Temperature control is everything—I once dropped my oil temp to 350°F and ended up with cakes that were greasy instead of crispy, so trust your thermometer completely.
  • The batter thickens slightly as it sits, so if you're making multiple batches, thin it with a little milk between rounds to keep the consistency right.
  • Powdered sugar melts into the warm cake if you apply it immediately, which is exactly what you want—waiting for it to cool defeats the whole purpose.
03 -
  • If your funnel clogs, dip it in hot water quickly, wipe it dry, and keep moving—don't let the batter set up in there.
  • Make all your batter before you start frying, then you can work in a flow without stopping to mix between cakes.
  • A squeeze bottle with a wide opening works just as well as a traditional funnel and gives you more control over the swirling pattern.
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