vegetarianMake the batter
In a large bowl, whisk the eggs, milk, and vanilla extract until the mixture looks smooth and a little foamy. Add the all-purpose flour, granulated sugar, baking powder, and fine salt, then whisk just until the batter is mostly smooth and pourable. Stop as soon as the dry streaks disappear; overmixing can make the cakes tough.
Heat the oil
Pour the neutral oil into a large, deep skillet until it comes about 1.5 inches up the sides. Set it over medium heat and let it get hot enough that a drop of batter sizzles right away and floats. Keep a plate lined with paper towels nearby for draining the cakes.
Fry the cakes
Stir the batter once more, then pour it into a liquid measuring cup or small pitcher with a spout. Drizzle it into the hot oil in a loose spiral, then cross over it to make a lacy web; fry one cake at a time or in small batches so the pan stays uncrowded. Fry for 2 minutes, flip carefully, and fry for 2 more minutes until deep golden and crisp. Lift each cake out and let the excess oil drip off, then repeat with the remaining batter, letting the oil come back up to heat between batches.
Dust and serve
Transfer the cakes to the paper towel-lined plate, then dust them generously with powdered sugar while they're still warm. Serve immediately, when the edges are crisp and the centers are soft.
