Funnel Cakes
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar
Sift together the flour, baking powder, and salt.
In a large mixing bowl, stir together the eggs and the milk.
Add flour mixture to the egg mixture.
Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel.
Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour, in an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter.
Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion.
Fry until golden brown, use tongs and wide spatula to turn the cake over carefully.
Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar.
2 eggs
1 1/2 cups milk
2 cups sifted flour
1 teas. baking powder
1 teas. salt
2 cups vegetable oil
cinnamon sugar
Sift together the flour, baking powder, and salt.
In a large mixing bowl, stir together the eggs and the milk.
Add flour mixture to the egg mixture.
Beat with a mixer until smooth; the consistency should be thin enough to run through a small kitchen funnel.
Test it and if it is too thick beat in a little more milk; if too thin, beat in a bit more flour, in an eight inch skillet, heat the oil to 360 degrees.
Put your finger over the bottom opening of the funnel, and fill the funnel with a generous 1/2 cup of the batter.
Hold the funnel close to the surface of the oil, and release the batter into the oil while making a circular motion.
Fry until golden brown, use tongs and wide spatula to turn the cake over carefully.
Fry the second side 1 minute.
Drain on paper towels, and sprinkle with powdered sugar or cinnamon sugar.
