1 1/2 cups flour1 tsp baking powder
1/4 tsp salt
1/4 cup powdered sugar
1 1/3 cup milk
1/4 tsp lemon zest
1/2 tsp vanilla extract
1 egg
1/4 tsp salt
1/4 cup powdered sugar
1 1/3 cup milk
1/4 tsp lemon zest
1/2 tsp vanilla extract
1 egg
Beat batter until there are no lumps. Pour into a squeeze bottle.
In a large pan, pour in frying oil until it is about 1/2 inch deep and heat until there are bubbles on the bottom of a wooden spoon. Put large circular cookie cutters in the pan. Squeeze batter into ring and cook until the bottom begins to brown. Using tongs, remove metal ring and let cakes float. Flip and cook the other side for 30 seconds to a minute or until a nice light golden brown. Drain on paper towels. Immediately top with powdered sugar. Best if eaten when still warm right after frying.
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