Andagi

Method

Beat the eggs and caster sugar together until pale and fluffy, approximately 3-4 minutes. Sift the flour, baking powder and salt into the mixture, then fold gently until a stiff dough forms. Add the vanilla extract and mix well. Heat the vegetable oil to 160°C in a deep saucepan or wok. Using two spoons or a small ice cream scoop, carefully drop balls of dough into the hot oil, frying in small batches to avoid crowding. Fry for 3-4 minutes, turning occasionally until golden brown all over. Remove with a slotted spoon and drain on kitchen paper. Serve warm, either plain or dusted with icing sugar if desired.