Funnel Cake Recipe

This Funnel Cake recipe is one of our summer favorites. Until I came across this recipe the only place we could get it was at the state fair. Now we can swirl some up right in our own kitchen.

Ingredients:

You will also need paper towels, tongs, and cheap white paper plates for the full carnival effect. :-)

1. Heat the oil in a deep skillet until hot. 350º to 375º using a deep-fat thermometer or add a drop of batter. If it bubbles up the oil is ready.
2. In a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center and add the milk, vanilla, and eggs; whisk until smooth.
3. Transfer the batter to a gallon-size resealable Ziploc bag (Ziplocs have the best seal for this), remove the excess air and seal the top. Use scissors to snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1/2 cup batter back and forth into the oil making a swirly web. This makes a smaller funnel cake than what you would get at a carnival. If you want full size use a cup of batter per funnel cake.
4. Let funnel cake cook in oil for about 2 minutes or until golden brown then turn with tongs and cook about 1 minute on the other side.
5. Remove and place on paper towels to drain excess oil.
6. Sprinkle the funnel cakes with powdered sugar and serve hot.

* Use another smaller bowl to sit your batter bag in with the opening pointing up to avoid spills while making your funnel cakes.

For a change of pace make even smaller cakes then add a scoop of vanilla ice cream on the side.