Funnel Cakes

By norsegal8

The county fair: 4-H, fresh lemonade, and funnel cakes!

Ingredients

• 6 cups (2 pounds) vegetable oil or shortening (2 1/2 pounds), for frying
• 1 1/2 cups (12 ounces) milk
• 2 large eggs
• 2 cups (8 1/2 ounces) King Arthur Unbleached All-Purpose Flour
• 1 teaspoon baking powder
• 2 tablespoons granulated sugar
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup (3 ounces) confectioners' sugar

Details

Servings 8

Preparation

Step 1

Heat the oil to 375°F in a deep fryer, or a deep, heavy pan with sides at least 3 inches deep.

In a large bowl, beat together the milk and eggs. Whisk together the flour, baking powder, 2 tablespoons sugar, cinnamon, and salt. Stir into the egg mixture until smooth. Pour 1 cup of batter into the dispenser. Start from the center of the hot oil and, in a swirling motion, pour batter in concentric and overlapping circles to make a 6- or 7-inch round. Fry cake on both sides, until golden brown. Remove and drain on paper towels. Repeat with the remaining batter. Sprinkle with confectioners' sugar and serve warm. Yield: about 8 cakes.

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