Funnel Cake
This is Traci’s recipe; it will remind you of going to county fairs (except for those fun port-o-lets). The funnel should have an opening of at least 1/2 inch and be able to hold around a cup of batter. Put your finger over the bottom and add about a cup of batter. Remove your finger and allow the batter to pour into the center of the oil. Be careful, the oil may splash!
Ingredients
1 1/3 cups all-purpose flour
1/2 teaspoon baking soda
2 tablespoons sugar
1 egg, beaten
2/3 cup milk
Powdered sugar
Mix together all ingredients except powdered sugar. Drop by funnel into one inch of hot oil. Fry until golden brown. Gradually swirl the batter outward in a circular motion, or crisscross back and forth to make a cake about 7 or 8 inches round. Heck, draw your initials!
Check it with a pair of tongs and turn it when the bottom becomes golden brown.
When both sides are done, remove with tongs and drain on paper towels; dredge with powdered sugar. You could also use molasses, maple syrup, or fruit preserves.