Funnel Cakes - cooking recipe

Ingredients

2 eggs
1 1/4 c. milk
1 Tbsp. sugar
1/2 tsp. vanilla
2 pkg. (5 1/2 oz. each) Martha White Flap Stax
confectioners sugar

Preparation

Heat 1-inch of oil in a skillet to 375\u00b0.
Beat eggs well in large mixing bowl and add remaining ingredients.
Stir into batter until smooth.
Cover opening of funnel with finger.
Pour 1/4 cup batter into a wide mouth funnel.
When ready to fry, release finger and run batter into hot oil, using a slow, wide circular motion and maintaining as steady a stream as possible.
Fry, turning once, until golden brown.
Fry for 1 to 1 1/2 minutes on each side.
Drain on paper towel.
Repeat until all batter is used.
Sprinkle generously with confectioners sugar.
Best served warm.
Makes 10 large funnel cakes.
You may use Pioneer Beignet French Doughnut mix.