Funnel Cakes
Ingredients
- 2 eggs
- 1 to 2 cups milk
- 1 cup water
- ½ teaspoon vanilla extract
- 3 cups flour
- ¼ cup sugar
- 3 teaspoons baking powder
- ¼ teaspoon salt
- Oil for frying
- Powdered sugar for dusting
Instructions
- Directions:Start by beating the eggs, then add the rest of the liquid ingredients and mix. Use only one cup of milk to start — you can add more later if the batter needs to be thinned. Separately, whisk the dry ingredients together, then blend into the liquid mixture until the batter is smooth. Funnel cake batter should be thin enough to be poured through a funnel, so if the batter needs to be thinned, then whisk in more milk, 1/4 cup at a time, up to one additional cup until you’ve reached the right consistency.Using a deep fryer or a deep frying pan, heat oil to 375º F. If you have a funnel with a narrow spout handy, then cover the spout with your finger and pour ½ cup of the batter into it. Hold the funnel high above the frying pan — about eight inches — then remove your finger from the funnel and spiral the batter into the hot oil. If you don’t have a funnel, a measuring cup with a pour spout works, too.Let the funnel cakes sizzle for two minutes to a side — or until they are crispy and golden brown. Using a large spatula or spider, remove the cakes and let them drain on paper towels for a few minutes. Dust with powdered sugar and enjoy!