Okay, so I’ve been seeing these puffball recipes all over my social media, and I finally decided to give them a try. I’m not gonna lie, I was a little intimidated at first, but it turned out way easier than I expected.
Gathering My Stuff
First things first, I needed to get all my ingredients together. I’m a bit of a scatterbrain in the kitchen, so I like to have everything laid out before I start. Here’s what I grabbed:
- Flour: Just regular all-purpose flour. Nothing fancy.
- Sugar: For a touch of sweetness, of course!
- Baking powder: This is what makes them puff up all nice and fluffy.
- Salt: Just a pinch to balance out the flavors.
- Milk: I used whole milk, but I think any kind would work.
- Eggs: Gotta have eggs!
- Vanilla extract: Because vanilla makes everything better.
- Oil: For frying. I used vegetable oil.
Mixing It Up
I started by whisking together the dry ingredients in a big bowl – the flour, sugar, baking powder, and salt. Made sure it was all mixed up nicely, no lumps allowed!
Then, in a separate bowl, I whisked the wet ingredients: milk, eggs, and vanilla extract. I whisked it till everything combined well.
Next, I slowly poured the wet ingredients into the dry ingredients, mixing with a spatula as I went. The key here is not to overmix. Just stir until everything is just combined. A few lumps are totally fine.
Frying Time!
I heated up about an inch of oil in a pot over medium heat. You want the oil to be hot enough that the batter cooks quickly, but not so hot that it burns. I did a little test drop with a tiny bit of batter to make sure it was ready – it should sizzle and puff up right away.
Once the oil was hot, I used a spoon to drop rounded tablespoons of batter into the pot. Don’t overcrowd the pot, or they won’t cook evenly. I did about 4-5 at a time.
I fried them for a few minutes on each side, until they were golden brown and cooked through. I used a slotted spoon to flip them over and to take them out when they were done.
The Finishing Touch
I placed the cooked puffballs on a plate lined with paper towels to drain off any excess oil. While they were still warm, I rolled some of them in powdered sugar, others in cinnamon sugar. Because why not? You could also drizzle them with honey, chocolate sauce, or whatever your heart desires.
And that’s it! Honestly, they were so good. Warm, fluffy, and just the right amount of sweet. I’m definitely adding this to my regular recipe rotation. If I can do it, you definitely can!
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