You have either had them or probably seenthem at carnivals and fairs. These are those squiggly lookingcrisp confections that make the air smell so heavenly, and tastejust as good.
Recipe: Funnel Cakes
Vegetable oil or shortening forfrying1 1/2 cups sifted powdered sugar (orgranulated sugar)2 to 3 teaspoons ground cinnamon3 large eggs 2 1/4 cups milk 1/2 teaspoon vanilla extract 4 cups all-purpose flour 1 cup light brown sugar, firmly packed 1 tablespoon baking powder 1/2 teaspoon saltLarge funnel for dispensing batter
Preheat the oil or shortening in a deep-fatfryer to 375°F (190°C).
In a small bowl, combine powdered sugarand cinnamon, mixing well; set aside.
In a large mixing bowl, whisk the eggs,milk and vanilla, mixing well.
Combine the flour, sugar, baking powderand salt together in another bowl. Stir the flour mixture intothe egg mixture until batter is smooth.
Hold your finger over the funnel opening,fill with 3/4 cup of the batter. Place your hand over the oiland carefully remove your finger. Scribble and criss-cross thefilling into the hot oil. Fry until golden on both sides. Removefrom the oil and drain on paper towels.
Dust with the powdered/sugar mixture.Repeat the process until all of the batter is used.
Makes about 8 cakes.
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