👨‍🍳 Instructions

1. 1

   In a medium bowl, whisk together the flour, baking powder, and salt.

   💡 Tip: Ensuring dry ingredients are well combined prevents lumps.
2. 2

   In a separate bowl, whisk the eggs, milk, and water until well combined.

   💡 Tip: Using room temperature liquids helps create a smoother batter.
3. 3

   Gradually pour the wet ingredients into the dry ingredients, whisking continuously until a smooth, lump-free batter forms. It should have the consistency of thin pancake batter.

4. 4

   Heat the vegetable oil in a deep pan or pot over medium-high heat to about 180°C (350°F).

   💡 Tip: Use a thermometer to ensure the oil is at the correct temperature for even frying.
5. 5

   Carefully drop spoonfuls of the batter into the hot oil. Do not overcrowd the pan.

   💡 Tip: Small spoonfuls will result in crispier fritters.
6. 6

   Fry for 2-3 minutes per side, or until golden brown and puffed up. Use a slotted spoon to turn them.

   💡 Tip: Fry in batches to maintain oil temperature.
7. 7

   Remove the fried pastella with a slotted spoon and drain on paper towels.

   💡 Tip: Draining well prevents greasiness.
8. 8

   If desired, dust with powdered sugar while still warm. Serve immediately.

   💡 Tip: For a savory version, omit the sugar and serve with a garlic aioli or a light tomato sauce.