Funnel Cake


Yes, I first made this for breakfast. Next time, though, I won't be craving it quite as badly and plan to take a little longer making happy, perfectly swirled circles. Maybe. The golden griddle-y goodness is hard to resist for too long, perfectly funneled or not, so the priority is to get done and get eating.

1 egg, beaten

1/2 cup milk

1/2 cup water

1 teaspoon vanilla

1 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking powder

1/4 teaspoon salt

Oil for (sort of) deep frying

Powdered sugar

In medium bowl, combine egg, milk, water and vanilla. In small bowl, combine flour, sugar, baking powder and salt; add to egg mixture and whisk gently til smooth.

Pour oil into bottom of skillet or frying pan, to about 1/4-inch deep. Heat oil to 375 degrees.

Cover bottom of funnel (with 1/2-inch hole) with your finger. For each cake, fill funnel with 1/2 cup batter. Hold funnel a few inches above hot oil, then carefully remove finger and swirl batter in spiral motion until all batter in funnel is used. Fry 2-3 minutes until bottom is golden; flip carefully and fry other side 2-3 minutes or until golden. Remove and drain on paper towels. Top with powdered sugar and enjoy while warm.

Makes four funnel cakes.