Step 1: Gather and Prepare Start with your mise en place by collecting all ingredients and tools, then set up a drip station with 2 sheets of paper towels near the stove. This helps manage oil drips and keeps your kitchen tidy, similar to how you handle grease when grilling meats.

Step 2: Mix the Batter In a medium bowl, whisk 2 eggs, then add 2 teaspoons granulated sugar (11g) and 1 cup milk (240ml), mixing until well combined. Next, sift 1 cup all-purpose flour (131g) and add 1/4 teaspoon kosher salt, beating the mixture to a liquidy consistency like whipping cream, and stir in a dash of vanilla for extra flavor.

Step 3: Prepare the Sugar Dust Sift 1/2 cup granulated sugar and 1/2 teaspoon ground cinnamon together onto a plate, ready for dusting once the cookies are fried.

Step 4: Heat and Fry Heat 2 cups cooking oil (480ml) in a pan, then dip a metal mold into the hot oil before coating it with batter. Return the mold to the oil so the batter separates and forms a thin cookie, frying for 2-4 seconds on one side, then flip and cook until golden.

Step 5: Cool and Dust Use a paper towel to catch drips, transfer the cookie to your drip station to cool for 2-4 seconds, then dredge in the cinnamon sugar mixture or dust with confectioners sugar. The total preparation time is about 11 minutes, with a yield of around 45 cookies, making it perfect for quick family treats.