Fried Drop Cakes

By the RecipeCafe Archives

Ingredients

• 1 cups (160 g) all-purpose flour
• 0.25 cup (50 g) granulated sugar
• 2 teaspoons baking powder
• 0.25 teaspoon salt
• 0.25 cup (60 ml) whole milk
• 1 large egg
• 1 teaspoon (5 g) melted butter
• 1 Neutral oil or lard for deep frying, enough to fill vessel at least 3 inches (7.5 cm) deep

Instructions

1. 1. In a medium bowl, whisk together the flour (1 1/3 cups / 160 g), sugar (1/4 cup / 50 g), baking powder (2 1/2 tsp), and salt (1/4 tsp) until evenly combined — this is the dry-ingredient sifting step Farmer specifies.
2. 2. In a separate bowl, beat the egg vigorously by hand with a fork or whisk for about 1 minute, until the yolk and white are fully combined and the mixture is slightly frothy and pale.
3. 3. Add the whole milk (1/4 cup / 60 ml) and melted butter (1 tsp / 5 g) to the beaten egg and stir to combine.
4. 4. Add the dry ingredients to the wet ingredients and stir just until a thick, cohesive batter forms — do not overmix. The batter will be stiff and drop reluctantly from a spoon.
5. 5. Pour neutral oil or lard into a deep, heavy saucepan or cast-iron Dutch oven to a depth of at least 3 inches (7.5 cm). Heat the fat over medium to medium-high heat until it reaches 365°F (185°C) on a deep-fry thermometer. If no thermometer is available, drop a small bit of batter into the oil: it should sink briefly, then rise and begin to sizzle actively within 3–4 seconds.
6. 6. Working in small batches of 4–5 cakes to avoid crowding, drop rounded tablespoon-sized portions of batter carefully into the hot fat. Fry for 3–4 minutes, turning once at the halfway point (about 90 seconds), until the exterior is deep golden brown on all sides.
7. 7. Doneness check: The cakes should be a uniform deep golden brown on the outside. To confirm they are cooked through, pierce one with a thin skewer — if it meets no raw, gummy resistance at the center, the cake is done. Alternatively, break one apart: the interior should be set, fluffy, and dry (not wet or doughy) at the core. An instant-read thermometer inserted into the center of a cake should read at least 190°F (88°C).
8. 8. Remove the cakes from the fat using a slotted spoon or skimmer and transfer to a rack set over paper towels, or drain on paper towels directly. Allow to drain for 1–2 minutes before serving. Serve warm.