In a skillet (kind of deep, but not sauce pan deep), heat about 2 cups of cooking oil (type is not important; canola or vegetable works fine) on medium-high heat until hot. A good test is to drop a pinch of flour in. If it sizzles without smoke the oil is ready.
Gently beat egg and milk. Mix remaining ingredients in separate bowl, slowly adding the egg mixture. Beat until smooth. Use a mixer if you must, but by hand is so much more fun.
Using a funnel (or a gallon-size ziploc bag with a corner cut off), drop mixture into hot oil in a spiral starting at the center, working your way out. Make sure to overlap some of the mix to ensure it comes out as one piece.
Fry for 2-3 minutes, flipping one time when the bottom has become golden brown.
Remove from oil. I like to use a metal slotted spoon to reduce the amount of oil. Place on plate, and sprinkle with powder sugar.
Serve and enjoy!
Carmel and chocolate sauces (syrup) make good toppings.
If you are worried about nutrition do not make this recipe!
Serving size: 1 Cake
* The Percent Daily Values are based on a 2,000 calorie diet, so your values may change
depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been
professionally evaluated nor have they been evaluated by the U.S. FDA.
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