Funnel Cakes
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Serves/Makes: 4
Ready in: < 30 minutes
- 1 egg
- 2/3 cup milk
- 3 tablespoons sugar
- 1 cup flour
- 1/8 teaspoon salt
- 3/4 teaspoon baking powder
Beat egg, milk and sugar until well mixed. In separate bowl, mix flour, salt and baking powder; add to egg/milk mixture. Beat batter with a whisk until smooth. The batter should be thin enough to easily pour through small funnel - if it\'s too thick, add a bit more milk. Heat oil to 375 degrees F. Holding finger over end of funnel, fill with the funnel with about 3/4 cup batter. Remove finger and let batter flow into hot oil, overlapping or spiraling the batter. Use remaining batter; flip cake to opposite side when golden brown (about 1-2 minutes). Cook\'s Notes: We found that funnels can vary greatly in size - if you have one with a 1/2-inch opening - but no smaller than 5/8-inch, you\'ll have the most success. We tried both smaller and larger ones and ended up with very differing cakes. Too small and the batter drops into tidbits in the oil, not forming a cake; too large and the batter forms one big cake that is hard to cook and soggy.
Recipe Source: cdkitchen.com
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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