Super Easy, Dry Little Raindrop Fritters with 1 Egg

In a bowl, combine the egg and granulated sugar, mixing well with a fork until incorporated.

Add the milk and vanilla extract (or lemon zest, if substituting) to the mixture and whisk quickly.

Add the all-purpose flour (1 and 1/4 cups) and the baking powder (half a level tablespoon) to the batter.

Mix all ingredients until the batter is uniform and beat for about half a minute to ensure the correct texture.

Heat a generous amount of oil in a pan, observing that the ideal temperature is when a dipped toothpick produces moderate bubbles, indicating the oil is not excessively hot.

Using a teaspoon, drop small portions of batter into the hot oil.

Fry the fritters until evenly golden brown, then remove them from the oil, draining the excess on a wire rack over paper towels.

Prepare the coating by mixing the sugar (half a cup) with the ground cinnamon (one level teaspoon) in a separate bowl.

Toss the still-warm, fried fritters in the sugar and cinnamon mixture before serving.