Source of Recipe
List of Ingredients
Vegetable oil or shortening for frying
1 1/2 cups sifted powdered sugar (or granulated sugar)
2 to 3 teaspoons ground cinnamon
3 large eggs
2 1/4 cups milk
1/2 teaspoon vanilla extract
4 cups all-purpose flour
1 cup light brown sugar, firmly packed
1 tablespoon baking powder
1/2 teaspoon salt
Large funnel for dispensing batter
Preheat the oil or shortening in a deep pan to 375 F. In a small bowl, combine powdered sugar and cinnamon, mixing well; set aside. In a large mixing bowl, whisk the eggs, milk and vanilla, mixing well. Combine the flour, sugar, baking powder and salt together in another bowl. Stir the flour mixture into the egg mixture until batter is smooth. Hold your finger over the funnel opening, fill with 3/4 cup of the batter. Place your hand over the oil and carefully remove your finger. Scribble and criss-cross the filling into the hot oil. Fry until golden on both sides. Remove from the oil and drain on paper towels. Dust with the powdered sugar mixture. Repeat the process until all of the batter is used. Makes about 8 cakes.
Notes: Be very careful when pouring the batter into the pan of hot oil. It may splash. Also, the temperature of the oil is very important. If it's not hot enough, the dough will absorb the grease, and it'll taste oily. Good Funnel cake should be crisp. Feel free to try other toppings, like honey, maple syrup, or my personal favorite, chocolate syrup.