Funnel Cake #1
Yield
1 dozenPrep
5 minCook
2 minReady
10 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ⅓ | cups |
all-purpose flour
|
|
| ¼ | teaspoon |
salt
|
|
| ½ | teaspoon |
baking soda
|
|
| 2 | tablespoons |
sugar
|
|
| ¾ | teaspoon |
baking powder
|
|
| 1 | each |
eggs
beaten |
|
| ⅔ | cup |
milk
or more as needed |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
powdered sugar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 315 | ml |
all-purpose flour
|
|
| 1.3 | ml |
salt
|
|
| 2.5 | ml |
baking soda
|
|
| 3E+1 | ml |
sugar
|
|
| 3.8 | ml |
baking powder
|
|
| 1 | each |
eggs
beaten |
|
| 158 | ml |
milk
or more as needed |
|
| 1 | x |
vegetable oil
for frying |
*
|
| 1 | x |
powdered sugar
|
*
|
Directions
In a large bowl, sift together dry ingredients.
Next, in another bowl, blend together: 1 egg, beaten, and ⅔ cup milk, or more as needed.
Add the liquid ingredients to the dry ones.
Beat until smooth.
Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375℉ (190℃) Fahrenheit.
Now cover the small hole of a clean funnel with a finger.
Then fill the funnel with the batter.
Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet.
Move the funnel to form patterns with the batter.
Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas.
Remove to paper toweling to drain.
Place on a plate and sprinkle with powdered sugar.
Serve hot.
Repeat the process until all of the batter is used up.
