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HELOISE'S FUNNEL CAKES

THESE ARE GREAT DUSTED WITH CONFECTIONERS' SUGAR. IT ALWAYS BRINGS BACK MEMORIES OF THE STATE FAIR.





List of Ingredients



• 2 EGGS
  
• 1 1/2 CUPS MILK
  
• 2 CUPS FLOUR
  
• 1 TEASPOON BAKING POWDER
  
• 1/2 TEASPOON SALT
  
• CONFECTIONERS' SUGAR FOR DUSTING
  
• DEEP FRYER OR HEAVY DEEP PAN WITH HOT VEGETABLE OIL
  






Instructions



1. MIX TOGETHER THE ABOVE INGREDIENTS. THEN POUR THROUGH A FUNNEL INTO THE HOT OIL MOVING IT IN A CIRCULAR MOTION, THEN IN A CRISS CROSS FASHION UNTIL YOU HAVE MADE A CAKE ABOUT THE SIZE OF A LARGE DOUGHNUT.
   
2. THESE LITTLE CAKES COOK QUICKLY, SO WATCH THEM CAREFULLY.
   
3. WHEN LIGHTLY BROWNED, REMOVE THEM FROM THE OIL AND DRAIN ON PAPER TOWELS.
   
4. WHILE HOT, DREDGE THEM OR SPRINKLE WITH CONGECTIONERS' SUGAR. BEST WHEN EATEN WHILE STILL WARM.
   
5. NOTE: IF YOU DO NOT HAVE A FUNNEL, YOU CAN USE A PASTRY BAG OR A SANDWICH ZIP LOCK BAG, CUT OFF A SMALL PIECE FROM THE END OF ONE CORNER.