Combine all the dry ingredients in a bowl.
Beat the egg and add to the dry ingredients.

Gradually add the milk until you get the consistency of pancake batter making sure it is not too loose. If it is too thick gradually add some water.

Let it sit for about 5 minutes.
Heat enough cooking oil in a deep frying pan.

Pour the batter into a piping bag or use a freezer bag.

Once the oil is hot, snip off a bit at the bottom edge of the bag and use a circular motion to pour the batter in the hot oil.

Fry for about 2 minutes on each side or until golden brown.