Ingredients

The following ingredients have 54 Servings
  • 2 eggs
  • 2 tablespoons sugar
  • 1 cup milk
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup confectioner’s sugar for sprinkling on top
  • vegetable oil (for frying)

Instruction

  • In a large, thick-bottomed skillet, pour oil to a depth of about an inch. Place over medium-high heat to preheat while you make the batter.
  • Place eggs, sugar, milk, flour, baking powder, and salt in a large mixing bowl. Beat with an electric mixer until well blended and smooth, scraping down sides as needed.
  • Test your oil by dropping a tiny sprinkling of flour into it. If the flour sizzles, the oil is hot enough. Once it tests hot enough, turn the temperature down to medium.
  • Using a funnel, hold your finger over the opening and add 1/2 cup of batter. Hold this over the hot oil and remove your finger, moving your hand over the oil in a zig-zag or swirling pattern but making sure to criss-cross over the batter multiple times in order to have the cake connect. Continue until the funnel is empty and then allow the cake to cook until lightly browned on the bottom. Use tongs to carefully flip the cake over and cook on the other side as well.
  • Once done, remove to a paper towel-lined plate and sprinkle the top with confectioner’s sugar. Repeat the process until all funnel cakes are fried, placing each finished cake onto its own paper towel-lined plate.