👩🍳 Instructions
- Heat oil in a deep skillet or saucepan to 350°F (175°C). Line a plate with paper towels.
- In a bowl, whisk together flour, sugar, baking powder, and salt.
- In another bowl, whisk eggs, milk, melted butter, lemon zest, lemon juice, and vanilla until smooth.
- Pour the wet ingredients into the dry and stir gently until combined (don’t overmix — a few lumps are fine).
- Using a small cookie scoop or spoon, drop batter by tablespoons into the hot oil.
- Fry 2–3 minutes per side, or until golden brown and puffed.
- Remove with a slotted spoon and drain on paper towels.
- While warm, dip or drizzle with lemon glaze, or simply dust with powdered sugar.
💡 Tips
- Don’t overcrowd the pan — fry in batches for even cooking.
- Add a touch of lemon extract for extra zesty flavor.
- Serve warm — they’re best enjoyed fresh from the fryer!
Would you like me to give you a baked version (no frying, still soft and lemony) that’s perfect for a lighter treat?
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