Pennsylvania Dutch Funnel Cake - cooking recipe

Ingredients

1 egg, beaten
2/3 c. milk
1 1/4 c. flour
2 Tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt

Preparation

Beat milk with egg.
Blend dry ingredients and gradually add the milk mixture, beating constantly, until batter is smooth. Holding your finger over bottom of a funnel having a 3/8 to 1/2-inch hole, fill funnel with batter.
Holding funnel as near surface of fat as possible, remove finger and drop batter into deep fat heated to 375\u00b0, using circular movement from center outward to form a spiral cake about 3-inches in diameter. Immediately replace finger on bottom of funnel and then form other cakes (as many as will float uncrowded, 2 to 2 1/2 dozen cakes). Fry until cakes are puffy and golden brown, turning once.
Remove cakes with a slotted spoon to absorbent paper to drain.
Sift confectioners sugar lightly over cakes and drizzle with molasses and serve at once.