Funnel Cakes
A State Fair specialty! This recipe comes from Pennsylvania where they are made fresh and served hot, dredged in powdered sugar. So easy to make! Childhood magic. @mostdeliciouslife.com
Equipment
- 1 plastic condiment container with squirt top **near kitchen equipment in grocery store
Ingredients
- 2 large eggs
- 1½ cups milk
- 2 cups flour
- 1½ tsp baking powder
- ½ tsp salt
- powdered sugar
- cooking oil
Instructions
- Whisk eggs and milk together. Add in flour, baking powder and milk. Whisk until well-mixed but a little lumpy.
- Pour batter into condiment bottle. Cut the spout about halfway down. Screw on lid.
- Pour 1½-2 inches of cooking oil into a deep fryer or heavy saucepan with at least 4 inch sides.
- Heat until very hot but not smoking. Watch carefully. **You can tell the oil is hot enough by putting the end of a wooden spoon into the oil and see if bubbles form.
- Hold the condiment bottle upside down a few inches over hot oil. Start in a circular motion and then crisscross over the top. Form a cake about the size of a donut....or as big as you want!
- Use tongs to turn cooking until golden brown on each side. Adjust temperature as needed. Drain funnel cakes on paper towels and sprinkle or dredge with powdered sugar.
- Best served fresh!