Funnel Cakes - cooking recipe

Ingredients

3 eggs, beaten
2 c. milk
1/4 c. sugar
3 to 4 c. plain flour
1/2 tsp. salt
2 tsp. baking powder
vegetable oil

Preparation

Beat
eggs;
add
sugar
and
milk.
Sift
2 cups of the flour,
salt
and
baking powder together.\tAdd to milk and egg mixture;
beat
batter (with beater, blender or food processor) until smooth,
adding
only
as
much
of the other 1 to 2 cups flour as
needed.
Batter should be thin enough to go through a funnel, but
not too runny.
Heat oil to 375\u00b0 in an 8 or 9-inch skillet about
3/4 inch deep.
It is important to have and keep the oil hot.
Pour about 1/4 cup batter into funnel.
Swirl and crisscross\tbatter\tin oil in lace like pattern, keeping finger over
bottom
of
funnel until ready to drizzle batter into hot oil.
Let
cake
brown on one side, turn and brown on the other side; it
takes 1 minute or less to bake.
Lift from oil, place on plate and sprinkle with 10x sugar (or syrup, molasses, jelly or jam).
Yield
6 to 8 funnel cakes.\tThe frying can become an art, since
all\tsorts
of
shapes
can be made with twists and turns of the funnel.