Part 3/5:
Now it’s time to fry your cakes! In a deep pan or pot, heat the vegetable oil to a temperature suitable for frying (but not smoking).
Using two spoons, scoop small portions of the batter and carefully gently drop them into the hot oil. As you fry, you’ll notice that the cakes often turn themselves with minimal intervention, thanks to the batter's consistency.
It's crucial to keep an eye on them as they cook; if any cake doesn't flip by itself, gently assist it with a spoon to ensure even cooking. The goal is to achieve a beautiful golden-brown color.
Once they are perfectly cooked, remove them from the oil and place them on a plate lined with paper towels to absorb any excess oil. This step is vital for making sure your final product is not greasy.