Vegetable oil for deep frying powder
2 c unsifted flour ¼ tsp salt
1 T sugar 2 eggs, lightly beaten
1 tsp double-acting baking 1 to 1¼ c milk
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Preheat the oven to its lowest setting. Line two large baking sheets with
paper towels and place them in the center of the oven. Pour vegetable oil
into a heavy 12- to 14-inch skillet to a depth of about 1½ to 2 inches and
heat the oil until it is very hot but not smoking.Meanwhile, combine the flour, sugar, baking powder and salt and sift them together into a deep bowl. Make a well in the center and pour in the eggs and 1 cup of the milk. With a large spoon, gradually incorporate the dry ingredients into the liquid ones and stir until the batter is smooth.
To make the cakes, ladle ½ cup of batter into a funnel with a tip opening ½-inch in diameter. Keep the spout closed and control the flow of batter with the forefinger of your other hand. Dribble the batter directly into the hot oil, moving the funnel in a circle to build a snaillike coil of 3 or 4 rings about 6 inches in diameter. Form 2 or 3 cakes and deep-fry them for about 2 minutes on each side, turning them once with a slotted spatula. When the cakes are brown, arrange them side by side on the paper-lined pans and keep them warm in the oven. Repeat the procedure 4 or 5 times, using ½ cup batter for each batch. If the batter becomes stiff, add up to ¼ cup more milk, a tablespoon at a time.
Serve the cakes warm, accompanied by molasses or maple syrup. Makes about 12 six-inch cakes.
