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Funnel Cakes




Source of Recipe


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List of Ingredients






3 cups vegetable oil

4 cups flour

1/3 cup granulated sugar

2 teaspoons baking powder

½ teaspoon salt

2½ cups milk

3 large eggs

Confectioners' sugar, for dusting

Directions: In a deep medium skillet, or in a fryer, heat the oil over medium-high heat until it registers 350 to 375 degrees on a deep-fat thermometer.

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth.

Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a ¼-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.

Dust the funnel cakes with confectioners' sugar and serve hot.

Note: When I mixed this up the batter seemed a bit thick. I added a little extra milk to get the batter to flow more easily.


Recipe