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In a large bowl, add and combine all-purpose flour, granulated sugar, fine sea salt, and baking powder.
Separately, crack the eggs into a large mixing bowl and whisk them together.
To the beaten eggs, whisk in whole milk until combined then whisk in the flour mixture until fully incorporated and smooth.
Add the batter to squirt bottles and cut the spouts to ½-inch wide.
In a heavy-bottomed dutch oven, fill with 2-inches of vegetable oil. Heat to 375F.
Using the squirt bottle, start from the center of the oil and move in a spiral-like motion. Fry 1-2 minutes.
Flip and fry for an additional 1-2 minutes.
Using a spyder, remove the cake from the oil and place it on a wire rack set over a baking sheet. Immediately generously dust with powdered sugar.