Ingredients:
Makes about 4 servings (depending on size of cakes made)
The batter is poured through a funnel into hot cooking oil and fried.
1 large egg, beaten
2/3 cup milk
1 1/4 cup all-purpose flour
2 Tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
powdered sugar
shortening or vegetable oil for frying - How to Fry
Heat 2 to 3-inches of oil or shortening to 375 degrees F in a deep electric, heavy bottomed or cast iron skillet, Dutch oven or flat-bottomed wok.
Beat the milk with the egg. bind the dry ingredients and gradually add the milk/egg mixture, beating constantly with a spoon until the mixture is smooth.
You can use a candy thermometer to check the temperature of the oil, or you can drop a bit of dough into the hot fat and when it sizzles nicely you are ready. If the dough just sits there let it heat up a bit more, If gets dark brown immediately the fat is too hot. Shut off the heat and let it cool a bit.
The pictures at the right show a special pitcher that is made for making funnel cakes.
Originally they used a real funnel.
Hold funnel closed with your finger over the hole and fill with batter.
Carefully hold over hot fat (375-degrees) (shortening is the traditional frying fat, but other oils work well) and move your finger to drop batter into the fat, use a circular motion from the center to the outside, swirling around. Immediately replace your finger on the funnel hole and move to create another cake. Do not crowd in the fat.
Fry until golden brown, about 2 minutes, turning once using tongs. Cook 1 minute more on the other side until golden.
Remove with a slotted spoon and "dab" on paper towels. Cool slightly and sprinkle powdered sugar over the top. Serve immediately.
Repeat the process until all of the batter is used up.
The Oil: Corn oil, Canola, Cottonseed, peanut , sunflower, and grapeseed oil are particularly good oils for frying because they withstand high temperatures without breaking down. (An oil that's broken down becomes foamy and develops an acrid and bitter smell.) Use enough oil, between 2 and 3 inches, so that the fritters float freely.
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