Sufganiyot (Fried Hanukkah Doughnuts)
Whisk together flour, sugar, baking powder, and salt in a medium bowl. In another small bowl, whisk together milk, 3 tablespoons oil, eggs, and lemon zest. Stir the wet ingredients into the dry until just combined. (The batter will be slightly lumpy, like a thick pancake batter.)
Heat the remaining oil in a large, straight-sided skillet over medium-high heat until it reaches 350 degrees on a thermometer. Line a baking sheet pan with paper towels. Working in batches, carefully drop tablespoonfuls of batter into the oil using a 1¼-inch cookie scoop or a tablespoon measure. Cook until deep golden brown and puffed, turning occasionally, about 3 minutes. Transfer with a slotted spoon to the paper-towel-lined baking sheet pan. Dust with powdered sugar, if desired, and serve with raspberry jam, caramel sauce, or hot fudge sauce.