FUNNEL CAKES

FUNNEL CAKES

By:
Lorraine W
Edited on Apr 09, 2004

MY KIDS JUST LOVE THESE.

Ingredients

VEGETABLE OIL FOR DEEP FRYING
2 C FLOUR
1 TBSP SUGAR
1 TSP BAKING POWDER (DOUBLE ACTING)
1/4 TSP SALT
2 EGGS, BEATEN
1 1/4 C MILK

Directions

POUR OIL TO DEPTH OF 1 1/2-2 INCHES IN LARGE SKILLET. COMBINE FLOUR, SUGAR, BAKING POWDER AND SALT; SIFT INTO A DEEP BOWL. MAKE A WELL IN THE CENTER. ADD EGGS AND 1 CUP MILK. BEAT UNTIL SMOOTH. LADLE 1/2 CUP BATTER INTO FUNNEL WITH AT LEAST 1/2 INCH OPENING AT SPOUT END. USING FOREFINGER TO CONTROL BATTER, DRIBBLE BATTER DIRECTLY INTO HOT OIL, MOVING FUNNEL IN A CIRCLE TO BUILD A COIL OF RINGS ABOUT 6 INCHES IN DIAMETER. FRY APPROXIMATELY 2 MINUTES ON EACH SIDE, TURNING ONCE, UNTIL GOLDEN. DRAIN ON PAPER TOWELS AND KEEP WARM ON BAKING SHEETS LINED WITH PAPER TOWELS. REPEAT WITH REMAINING BATTER, ADDING MORE MILK IF NECESSARY. SERVE WARM WITH MAPLE SYRUP, HONEY, CINNAMON OR FRUIT. MAKES ABOUT 12.

Not a NESTLÉ®-tested recipe.


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