Kal kals

In a large mixing bowl, crack the eggs and beat them well until light and frothy. Add vanilla extract and mix to combine.

Gradually sift in flour and baking powder into the egg mixture, stirring continuously to form a smooth, firm dough. The dough should be pliable but not sticky; add a little flour if needed.

Divide the dough into small portions and roll each portion into a small log or ball. Press each piece firmly against the tines of a fork or a kal kal mould, then roll it off to create the characteristic ridged shell shape.

Place the shaped kal kals on a lightly floured tray and allow them to rest and dry slightly at room temperature.

Heat oil in a deep heavy-bottomed pan or kadai over medium heat until it reaches approximately 170°C (340°F). Test the oil by dropping in a small piece of dough; it should rise to the surface slowly and steadily.

Carefully lower batches of shaped kal kals into the hot oil and fry, turning occasionally, until they turn an even golden brown and are cooked through.

Remove the fried kal kals with a slotted spoon and drain them on a plate lined with absorbent paper to remove excess oil.

Allow the kal kals to cool completely before storing them in an airtight container, where they will keep crisp for several days.