Begin by preparing the strawberry topping: in a small sauce pan, add strawberries then sugar on top. Heat over medium and stir occasionally until strawberries are well coated.

Once sugar is melted on the strawberries, set aside and allow to cool.

In a large bowl, whisk together all dry ingredients: all-purpose flour, baking powder, cinnamon, nutmeg and salt.

In another mixing bowl, mix together milk, sugar, eggs and vanilla.

Slowly add dry ingredients into wet ingredients and combine until a loose batter forms.

Add batter into a squeeze bottle (if you don’t have a squeeze bottle, you can also use a ladle).

Heat oil in a large pan (we used a Le Creuset French oven with high walls) until it’s about 350 degrees F.

In a circular motion, squeeze batter from the bottle into the heated oil. Fry on both sides for about 1-2 minutes, or until golden brown.

Set on a plate and top with desired garnishes: confectioners’ sugar, strawberry topping and vanilla ice cream. Serve immediately.