Funnel Cake

Nothings says, “summertime” like a good ole funnel cake. A carnival and fairground staple.

Ingredients:

• 3 2/3 Cups All Purpose Flour
• 1/4 Cup Granulated Sugar
• 2 Cups Whole Milk
• 3 Large Eggs
• Powdered Sugar (dusting)
• 2 TSP Baking Powder
• 1/4 TSP Salt
• Vegetable Oil (frying)

Instructions:

Mix eggs and sugar together. Then milk. Slowly add baking powder, flour and salt. Preheat oil. Slowly pour the batter in a circular motion with some overlapping. Cook for 2 minutes on each side or until golden brown. Once cooked, remove from oil and place on a towel to drain excess oil. Plate and sprinkle with sifted powdered sugar. Serve warm.

​Tips:

• Cooked leftover funnel cake may last up to 2 days refrigerated.
• Electric fryer or skillet setting is 350°F.
• Leftover batter may last up to 4 days refrigerated.
• Omit powdered sugar for fresh berries and whip cream topping.
• Pastry or ziplock bags work well with a cut corner.
• You may substitute the vegetable oil with canola or peanut oil.