Fried Cakes
Deliciously sweet and lightly spiced fried cakes, perfect for a quick breakfast or dessert. Rich, buttery texture with a hint of cinnamon makes them irresistible.
Ingredients
Instructions
- Combine 2 eggs, 1 cup sugar, 1 coffee cup sour milk or buttermilk, and 1 tsp soda in a bowl.
- Add 9 dessert spoons of melted lard and mix until smooth.
- Gradually stir in 4 cups flour until a soft dough forms.
- Roll dough into small balls and flatten slightly.
- Heat oil in a deep pan to 350°F (175°C).
- Deep fry the cakes until golden brown, about 3-4 minutes per side.
- Remove and drain on paper towels.
- Sprinkle cinnamon to taste before serving.
Tips & Substitutions
For a lighter texture, separate the eggs and beat the whites until stiff peaks form, then fold them into the mixture before frying. You can substitute the lard with vegetable oil or melted butter for a different flavor. If you prefer a sweeter cake, consider adding vanilla extract to the batter. Ensure your oil temperature is consistent for even frying.
Serving Suggestions
Serve these fried cakes warm, dusted with powdered sugar or drizzled with honey for added sweetness. They pair beautifully with hot coffee or tea, making them a perfect breakfast treat or afternoon snack. For a delightful twist, consider serving alongside a scoop of vanilla ice cream.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 2 days. To reheat, place them in a preheated oven at 350°F (175°C) for about 5-7 minutes to restore their crispness. Avoid microwaving as it may make them soggy.
Nutrition & Diet Analysis (per serving)
Each serving of Fried Cakes contains roughly 897 calories, with 14g protein, 126g carbohydrates, and 38g fat. It is an excellent source of protein (27% of the Daily Value), iron (27% of the Daily Value), and calcium (25% of the Daily Value), and a good source of dietary fiber and potassium. Note that it is relatively high in sodium, at 833mg per serving (36% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use regular milk instead of sour milk or buttermilk?
Yes, you can substitute regular milk by adding a teaspoon of vinegar or lemon juice to it and letting it sit for about 5 minutes to create a buttermilk-like texture. This will help achieve the desired tanginess in the fried cakes.
What can I do if the dough is too sticky?
If your dough is too sticky, gradually add more flour, a tablespoon at a time, until it reaches a workable consistency. Be careful not to overdo it, as too much flour can make the cakes dense instead of light and fluffy.
Can these cakes be made ahead of time?
Yes, you can prepare the dough in advance and refrigerate it for up to 24 hours. Just ensure to bring it back to room temperature before frying. This allows for easier handling and better frying results.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).