Ingredients:

  • 1.5 cups all-purpose flour
  • 2 tablespoons granulated sugar
  • 1 teaspoon baking powder
  • 0.25 teaspoon fine sea salt
  • 0.75 cup whole milk, room temperature
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2 cups neutral oil (Canola or Grapeseed recommended) for frying
  • 2 tablespoons powdered sugar for dusting

Instructions:

  1. In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and sea salt until well combined.
  2. Test the baking powder by pinching a small amount into hot water; it should bubble vigorously. If not, use fresh baking powder.
  3. In a separate jug or bowl, emulsify the room temperature whole milk, egg, and vanilla extract.
  4. Gradually stream the wet ingredients into the dry ingredients, whisking only until no large lumps remain and the batter reaches a thick, lava-like consistency.
  5. Heat 2 inches of neutral oil (Canola or Grapeseed) in a deep skillet or Dutch oven until an instant-read thermometer reaches 375°F (190°C).
  6. Transfer batter to a squeeze bottle or Ziploc bag with the corner snipped. Pipe 2-inch portions or dollops into the hot oil, working in batches of 5–6.
  7. Fry for 60–90 seconds per side until the bites are a deep mahogany gold. Use a slotted spoon to flip.
  8. Remove bites and drain briefly on paper towels. Dust heavily with powdered sugar while still warm.