e texture and lightness of funnel cakes and is a step that
asily through a clean plastic funnel. If it's too thick
br>Holding a narrow-spouted funnel, close spout with finger; pour
he bottom opening of a funnel with your finger.
Pour
owder and salt.
Using funnel with about 3/8-inch
60\u00b0.
Hold a funnel with 1/2-inch spout
queeze bottle or funnel. Working quickly, squeeze or funnel batter into the
Sift flour, baking powder, salt and cinnamon together.
Beat eggs with milk; gradually add flour mixture, beating until smooth. Pour 1/3 to 1/2 cup batter into wide-spout funnel, holding spout closed with fingers.
Allow batter to flow through funnel into hot shortening, moving funnel to form coil patterns.
Drain on absorbent paper; sprinkle with confectioners sugar and serve warm. Makes 6 to 9 funnel cakes.
nough to go through a funnel, but
not too runny
lended.
Holding narrow spouted funnel (1/2-inch spout), close
FUNNEL CAKE MIX:
In large
Combine first 4 ingredients in a bowl, beating until smooth. Heat 1/4 inch oil to 375\u00b0 in a skillet.
Cover bottom opening of funnel with finger.
Pour 1/4 cup batter into funnel.
Hold funnel over skillet; remove finger from funnel to release batter into hot oil.
Move funnel in a slow circular motion to form a spiral.
Fry one minute or until edges are golden brown.
Turn and fry until golden.
Drain on paper towel.
Sprinkle with powdered sugar.
mooth.
Cover opening of funnel with finger.
Pour 1
Funnel Cake:
Whisk together the
In mixing bowl, combine eggs and milk.
Sift together flour, baking powder and salt.
Add to egg mixture; beat smooth.
In deep skillet, heat oil to 360\u00b0.
Covering spout, pour 1/4 cup batter into funnel.
Remove finger and release batter into oil in a spiral, starting in center and winding out.
Fry until golden, about 3 minutes.
Turn carefully; cook 1 minute longer.
Drain on paper toweling.
Dust with powdered sugar and cinnamon.
Makes 6 to 8 funnel cakes.
Combine flour, baking powder, salt, eggs, and milk.
Mix thoroughly.
Heat cooking oil in a deep skillet.
Cover tip of funnel with finger and fill with batter.
Hold funnel over skillet; release batter in circular motion, then crisscross batter to form funnel cake.
Batter will rise and expand while cooking. Cook until golden brown on both sides. Sprinkle with powdered sugar or coat with glaze.
Serve warm.
pour the batter into a funnel, drizzling in a thin stream
Beat eggs with milk in medium bowl.
Stir in flour and sugar. Mix until smooth.
Let stand for 15 minutes.
Place about 1/2 cup of oil in a small frying pan and heat.
Cover the bottom of a funnel with your finger, then fill with 1/2 cup of the batter. Remove finger and let batter drop into oil in a spiral pattern. Fry to a golden brown.
Turn with slotted spoon and fry second side.
Drain on paper towels and sprinkle with powdered sugar. Yields 8 funnel cakes.
Mix milk and eggs together.
Add flour, baking powder and salt.
Mix well.
Pour 1/2 cup batter in funnel.
Swirl around in deep fat fryer.
Brown.
Top with powdered sugar.
Yields 8 to 10 funnel cakes.
Combine water, egg and funnel cake mix. Stir until smooth. This is enough batter to make 9 (5 inch) funnel cakes.