oil
3 eggs
1/4 C sugar
2 C whole milk
3 2/3 C all purpose flour
1/2 tsp salt
2 tsp baking powder
powdered sugar
On low heat, cook your oil. It is best to start out with a lower temp oil (I set my burner between 4 and 6) and figure out how quickly you can work with your cakes. The oil will continue to heat up no matter what temp you leave it on, you will have to gain speed as you go.
Beat your eggs and sugar, then slowly add milk. Throw in your dry ingredients and mix thoroughly. Unless you're fancy, use a gallon ziploc bag to squeeze out your batter. Clip your corner fairly small and widen it as needed. You want the batter to come out more slow than quick so you're able to get "streams" more thin than thick. Make sense? You'll learn as you go...
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| This is waaay too thick. The hole in my bag corner was too big. |
I think it is best to make smaller cakes, don't try to attempt the size you buy at the fair; otherwise, you'll end up splashing hot oil all over yourself and breaking your cakes!
When you see the toasty brown color creeping up the edges of your streams you can flip your cakes. They cook quickly!
Once a light, toasty brown, set on some paper towels, add your favorite toppings and enjoy!
I found this original recipe on food.com, recipe number 8445.
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