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I’ve made a few variations of this recipe over the years, but this is the one I started with. There’s another recipe later in this book using basically the same ingredients, so feel free to skip one if you’d like. I’ll leave it up to you to decide which one to omit, or, for a lark, try reading them both! After all, you paid for them!
This is a light snack that looks impressive. I use a pot of oil on the stovetop and not my fryer, since they tend to get a bit messy. I have a clean funnel in my kitchen just for this treat, and it’s cool to see the batter drizzle out into the oil, stopping it with my finger when I’ve added enough.
Ingredients
2 eggs
1 1⁄4 cups 2% milk
1⁄3 cup granulated sugar
2 1⁄2 cups all-purpose flour
1 teaspoon baking powder
1⁄4 teaspoon salt
Powdered sugar for topping
Canola oil
Directions
Preheat canola oil to 375°F.
Beat eggs lightly, then add milk and sugar, mixing thoroughly.
In a separate bowl, sift together 1 1⁄2 cup of flour, baking powder, and salt.
Gradually add dry mix to wet and combine until it becomes a smooth batter.
Add mix to a large funnel (an opening about 1⁄2 inch is preferred), placing finger over the opening.
Carefully drop a string of batter into the oil. This can be done in a swirl, long individual lines, or any pattern you like.
Check and turn when gold on one side, approximately 2 minutes, then remove onto paper towels to drain.
While still warm, add powdered sugar, cocoa, jam, or eat plain.
Yields 3–6 funnel cakes