Friday, February 24, 2017

Funnel Cakes

3 to 4 cups all-purpose flour
3 eggs
2 cups milk
1/3 cup sugar
2 tsp. baking powder
1/2 tsp. salt
1 tsp. vanilla

Heat a dutch oven fry pan (or any other deep pan) with oil to fairly hot. 

Beat eggs and then add sugar and milk. In a separate bowl combine 2 cups flour, salt, and baking powder. Then add the flour mixture to the milk, sugar, and egg mixture.

Mix while adding more flour until the batter is smooth and not too thick. Your funnel should have an opening of at least 1/2 inch and be able to hold approximately 1 cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the hot oil. Be careful! The hot oil may splash!

Gradually swirl the batter outward in a circular motion or criss-cross back and forth to make a cake about 7 to 8 inches around.

Check it with a pair of tongs and turn over when the bottom becomes golden brown.

When both sides are done, remove with tongs and let the funnel cake drip on a paper towel.

Serve with powdered sugar sprinkled on top, with your favorite fruit topping and whipped cream, or combine sugar and cinnamon and sprinkle over the top.

Makes 6-7 funnel cakes.

No comments:

Post a Comment