This recipe makes 3 (12-inch funnel cakes), using a 12-inch skillet.
In a medium size bowl, sift together dry ingredients.
In a separate bowl (or in a stand mixer), beat egg and milk together.
Slowly add dry ingredients to egg and milk mixture and beat until smooth.
Pour oil into a deep skillet until it is 1 inch deep and heat oil over medium-high heat.
Once your oil is heated, spray a bit of cooking oil into your funnel to prevent your batter from sticking. Cover the funnel hole with one finger, then use a ladle to fill your funnel with approximately one-third of the amount of batter.
Take your funnel and move it above your skillet and remove your finger to release the batter and drop the batter into your skillet in a spiral-like pattern.
Cook the funnel cake for a few minutes on each side, until it is golden. You will make one funnel cake at a time.
Once cooked, remove funnel cake from the oil and place on a paper towel to absorb any excess oil.
Sprinkle funnel cake with some powdered sugar. Optional: top with a couple scoops of ice cream and some strawberries. Serve Warm.
If you don’t have a funnel, you could place the batter into a Ziploc bag and snip one edge off, to act similarly to how a funnel would.
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