Funnel cake is a state fair classic that conjures up childhood memories. Re-create funnel cakes right in your own kitchen any time you like using a really easy recipe.
Ingredients
3 eggs
2 teaspoons vanilla extract
½ cup sugar
2 cups milk
2 teaspoons baking powder
½ teaspoon salt
2½ cups all-purpose flour
Peanut oil (or vegetable oil) for deep frying
Toppings (of your choice)
confectioner sugar (powder sugar)
1 small can cherry pie filling (optional)
whip topping (optional
Instructions
In a mixing bowl beat eggs and vanilla extract until light and fully.
Add the sugar mixing thoroughly.
Slowly add the milk fully blending it into the mixture.
In a separate container stir together the dry ingredients, the flour, baking powder, and salt.
Add the dry ingredients to the wet ingredients and mix well.
Heat the peanut oil (vegetable oil) to 375 degrees in a deep fryer or 10-inch skillet.
To make a large funnel cake use about ½ cup batter in a funnel with a hole about ½-inch in diameter or pour your batter into a bottle with a top that has the same dimension for the opening as the funnel. Place your finger over the hole if you are using the funnel.
Release the batter over the center of the skillet and let the batter flow into the hot oil in a circular pattern. Heck, create your own pattern or make them as large or as small as you like.
Fry the funnel cake is golden brown, then turn the funnel cake to the opposite side and fry until golden brown. Drain the funnel cakes on paper towels.
Garnish with your favorite topping. Best eaten warm. Enjoy!
Recipe by The Crafty Boomer at https://www.thecraftyboomer.com/funnel-cake-worthy-of-the-state-fair/