Gather your ingredients so that you have everything close at hand on the counter or table.Prepare 4-6 plates by lining each with a paper towel.
Prepare the Batter
In small bowl, combine the all-purpose flour, baking powder, granulated sugar, and salt.
Add in whole milk, large egg, and vanilla extract. Mix well.
Fry the Cakes
In a cast iron skillet, Dutch oven or electric skillet, heat vegetable oil to 350 degrees, filling to 1 1/2 inches.
Pour the batter through a medium to large funnel using a slow spiral motion from the center and working outward to create a cake.
You'll want to experiment with your technique, but I've found it's best to move slowly in a spiral motion for better puffiness, and also try for a little space between the rows. It's also fun to add little drops of batter to the edges for the kids to pull off.
Cook for 60-90 seconds on each side until golden brown.
To reduce hot splatters and accidental burns, use long-handled tongs for flipping the fried cake. Always flip the cake away from you, grabbing the edges closest to you and turning it away from your body.
Drain the fried cake on prepared plates. Dust generously with powdered sugar. Mounds of sugar if you dare.
Serve warm. This recipe will make 4-6 cakes. Best if eaten as soon as possible after you've made them.