Instructions

1. Fill a 8” cast iron skillet with ½” of oil.
2. Heat to 350F (use a heat safe thermometer).
3. Sift the flour, salt and sugar into a large container that you can easily pour from.
4. In a separate bowl, beat the egg, milk and vanilla bean paste
5. Whisk together the wet into the dry mixture.
6. Using a funnel, pour batter into a squeeze bottle with a large opening. The batter is thick so this will take a little bit of time. Also, cut the opening of the bottle (where the batter comes out of so the whole is 1/4” round. You want decent sized hole.
7. In a large pan, pour in your favorite frying oil until it is about 1/2 inch deep, and heat to 350F (I used peanut oil).
8. Squeeze batter into the hot swirling it outward in a circular motion, or criss-cross back and forth to make a cake about 6” inches round. Don’t over fill as this will puff up.
9. Cook for 30 seconds to a minute or until the bottom becomes golden brown.
10. Using metal tongs, flip and cook the other side for 30 seconds to a minute or until a nice light golden brown. These cook very quickly so be careful not to burn.
11. Once golden brown, remove from pan and place onto brown paper bags to let the excess oil drain. Brown paper bags absorb the excess oil.
12. Let sit for 30 seconds or until the oil is absorbed and immediately top with confectioners’ sugar and any additional toppings!