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FUNNEL CAKES MAKES ABOUT 4 CAKES Have you ever had Funnel Cakes at a state or county fair? Well, those delicious fried doughs originated with the Pennsylvania Dutch. Don't wait until the fair comes to your town. This Funnel Cake recipe is so easy you can make them any time you want. You could purchase a funnel cake maker to dispense the dough into the pan, but we always used a large funnel. Alternately, you could use a piping bag with a large tip, or just a plastic food storage bag with a hole cut at the bottom corner. INGREDIENTS 1 large egg, room temperature 2/3 cup milk, room temperature 1-1/4 cups all purpose flour 2 tablespoons granulated sugar 1 teaspoon baking powder 1/4 teaspoon salt Confectioner's sugar, sifted Canola or vegetable oil for frying Beat the egg and milk. Blend the dry ingredients, except the confectioner's sugar, and gradually add the egg mixture, beating just until smooth. Heat at least 1-inch of oil in a large skillet or deep fryer to 375°. Place your thumb over the bottom opening of a large funnel (see notes above). Pour batter into the funnel. Remove your thumb and let the batter drip into the hot oil using a constant circular motion, moving out from the center, to form spirals about 4-inches in diameter for each cake. Remove the cakes when golden brown, carefully turning once to brown both sides. While cake is still warm, sprinkle the top with confectioner's sugar. Funnel cakes are best served warm.

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SIMILAR OR RELATED RECIPES Fastnachts (Yeast Doughnuts) Whoopie Pies (Chocolate Gobs) Apple Dumplings Delores's Elephant Ears Additional Cake and Fried Dough Recipes Additional Pennsylvania Dutch Recipes

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