Fried Sweet Balls

Crack the eggs into a large mixing bowl and beat them thoroughly until they become pale and slightly frothy. Add the vanilla extract and continue to whisk until fully combined.

Gradually incorporate flour into the egg mixture, stirring continuously until a soft, sticky dough forms that holds its shape when scooped. The dough should be smooth and slightly elastic.

Cover the dough with a clean kitchen towel and allow it to rest at room temperature so the gluten relaxes and the texture becomes easier to handle.

Pour vegetable oil into a deep, heavy-bottomed pot to a depth of at least 3 inches and heat it over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.

Using two lightly oiled spoons or a small cookie scoop, portion the dough into small, roughly spherical balls approximately 1 inch in diameter.

Carefully lower the dough balls in small batches into the hot oil, avoiding overcrowding the pot. Fry them, turning occasionally, until they are evenly golden brown on all sides.

Remove the fried sweet balls with a slotted spoon and transfer them to a plate lined with paper towels to drain excess oil.

Dust the warm fried sweet balls generously with powdered sugar or drizzle with honey before serving. Serve immediately while still warm for the best airy texture.