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Monday, July 14, 2008

Funnel Cakes

Kristine over at jewels of my own asked for this funnel cake recipe, so here it is:

3-4 c. All purpose flour
2 c. Milk
2 t. Baking powder
3 Eggs
1/4 c. Sugar
1/2 t. Salt
Powdered sugar (for topping)
Vegetable oil (for deep frying 375 degrees)

Beat the eggs, then add the sugar and mile. Sift 2 cups of flour, the salt, and the baking powder, then add to the milk mixture. Mix while adding more flour until the batter is smooth and not too thick. The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom of the funnel and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash! Gradually swirl the batter outward in a circular motion, or criss-cross back and forth to make a cake about 7 or 8 inches in diameter. Check it with a pair of tongs and turn it when the bottom becomes golden. (usually only a few seconds) When both sides are done, remove with tongs and let it drip on a paper towel. Serve sprinkled with powdered sugar.

Now, I did not have a funnel so I used a zip-lock and cut the corner out. That got too messy so I just used a measuring cup and it worked just fine!

Enjoy. :)

1 comment:

Robin said...

Thanks for the reciepe. now all you have to do is come and make them for me. heeheeheehee