When measuring flour, we spoon it into a dry measuring cup and level off excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.) Slightly dampen your fingertips in a little bowl of water to gently scoop the batter out of the tablespoon to drop in the oil (be careful not to splash any water into the hot oil). This will ease the batter into the oil without it sticking to your fingers too much.
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