Jumbo Dippers Recipe

Prepare dry ingredients

In a large mixing bowl whisk together the all-purpose flour, granulated sugar, baking powder, and fine sea salt until uniformly combined and aerated.

Combine wet ingredients

In a separate bowl lightly beat the eggs, then whisk in the whole milk, vanilla extract, and the cooled melted butter until smooth.

Make the batter by pouring the wet ingredients into the dry ingredients. Stir gently with a spatula or whisk until just combined — the batter should be thick but pourable and may have a few small lumps. Do not overmix (about 20–30 seconds). If batter is too thick to pipe, add up to 2 tablespoons more milk.

Cover the bowl loosely with plastic wrap and let the batter rest at room temperature for 10 minutes to relax the gluten and thicken slightly.

Heat the oil

Pour vegetable oil into a deep heavy-bottomed pot to a depth of about 2–2.5 inches (roughly 4–6 cups depending on pot size). Attach a deep-fry thermometer and heat the oil over medium heat to 350°F (175°C). Maintain the temperature between 340–360°F during frying.

Prepare for frying

Line a baking sheet with paper towels or a wire rack set over a sheet pan. Fit a heavy-duty pastry bag with a large round tip (3/4"–1") or use a sturdy resealable plastic bag with one corner cut off (about 1/2"–3/4"). Transfer the rested batter to the bag.

Test the oil with a small drop of batter — it should sizzle and rise steadily. If the oil is too cool the dippers will absorb oil; if too hot they will brown too fast.

Squeeze 3–4" long strips (jumbo size) of batter directly into the oil, cutting the batter flow with scissors or a knife as you release. Fry 3–4 pieces at a time without overcrowding, turning them occasionally with tongs for even color. Fry until golden brown and puffed, about 2.5–3.5 minutes per batch depending on thickness and oil temperature.

Use a slotted spoon or spider to transfer the fried dippers to the prepared rack or paper towel-lined sheet to drain for 1–2 minutes. While still warm, dust generously with confectioners' sugar mixed with cinnamon if using.

Repeat with remaining batter, allowing oil to return to temperature between batches. Keep finished dippers warm in a 200°F (95°C) oven on a wire rack for up to 20 minutes if needed.

Place the warm jumbo dippers on a platter and serve immediately with small bowls of strawberry jam, chocolate sauce, and maple syrup for dipping. They are best eaten hot and fresh — crisp outside, tender and airy inside.

Leftovers can be cooled completely, stored in an airtight container at room temperature for up to 24 hours, and refreshed in a 350°F (175°C) oven for 5–7 minutes to re-crisp before serving.