By Paula DeenJUMP TO RECIPE
- 1 tablespoon sugar
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 cups all purpose flour
- 1 teaspoon vanilla
- 2 eggs, beaten
- 1 cup milk, plus more if needed
- ½ stick (4 tablespoons) butter, melted
- powdered sugar, for topping
- peanut oil, for frying
Combine milk, eggs, and vanilla in a large bowl. In a separate bowl, combine flour, salt, baking soda, and sugar and gradually add to wet ingredients. Beat with a mixer until a smooth batter forms. Fold in melted butter. Butter should be the consistency of pancake batter.
Heat ½” to 1″ of peanut oil in a skillet.
Pour batter into a funnel or squeeze bottle while using your index finger to stop the flow of the batter. Bring the funnel over the hot oil and release your finger to start a stream of batter while moving the funnel in a circular motion to create spiral-like shapes. Fry for 2 to 3 minutes until golden brown and slightly puffed. Sprinkle with powdered sugar.