Mofo Gasy

Preparation

1. In a large bowl, combine the flour, sugar, baking powder, salt, and anise seeds if using, mixing thoroughly until evenly distributed. In another bowl, whisk together the eggs and milk until well combined.
2. Pour the wet ingredients into the dry ingredients and mix gently until a thick, smooth batter forms with no visible lumps. Add the vanilla extract if using. The batter should be thicker than pancake batter and pourable but should not be watery.
3. Heat the vegetable oil in a deep pot or deep-fryer to 350°F (175°C) until shimmering. Using a spoon or small ice cream scoop, carefully drop rounded spoonfuls of batter into the hot oil, frying in batches to avoid overcrowding.
4. Fry the mofo gasy for 3-4 minutes, turning occasionally with a slotted spoon, until they are golden brown on all sides and cooked through. Remove with a slotted spoon and transfer to a paper towel-lined plate to drain excess oil. Serve hot, often dusted with powdered sugar or dipped in honey syrup if desired.