Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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Credit: Emily Kinni

Recipe Summary

hands-on:
20 mins
additional:
5 mins
total:
25 mins
Yield:
makes 3 to 4 dozen
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.)

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  • 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.

Nutrition Facts

100 calories; fat 8g; saturated fat 1g; cholesterol 10mg; sodium 75mg; protein 1g; carbohydrates 6g; sugars 1g; calcium 33mg.
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