In a wide bowl, mix baking powder, cornstarch, flour, onion salt, chili and Cajun seasonings with garlic, grated onion and the lightly beaten eggs.
In a small saucepan, heat milk and lard gently until fat is melted. Pour over flour mixture and stir well. Cool.
Heat the oil in a deep, heavy skillet. Drop in batter by tablespoonfuls and fry out in oil until doughnuts are risen and golden brown. Turn once or twice to the other side.
Remove with a skimmer or colander, drain on paper towels. Bring to the table warm.
Bake only four or five tablespoons of batter at a time in oil, otherwise the oil will cool and the doughnuts will absorb too much fat.
In addition, the doughnuts must really float in the oil, which means that the oil must be at least three centimeters high in the frying pan.
Tip: Cook only with high-quality spices – they are the be-all and end-all in a good dish!