This happened, at about 11:40pm. My dear little brother was craving funnel cakes so bad, that he was starting to barter for me to make them. I don’t even remember the last time I had funnel cake. I prefer my deep fried and sugar powdered goodness to come in the form of a beignet. When I think of funnel cakes, I think of my summer with a theme park season pass.
Anyhooo. I was a little daunted with the idea of making it though. Funnel cakes, there’s got to be some kind of difficulty to it right? Or else people would make it everyday instead of eating it only at county fairs and carnivals? Wrong. Wrong. Wrong.
I had everything to make it with in my cupboards. So simple, and quick! Whisk together your wet and dry ingredients, put it in a squeeze bottle, squirt into a design in hot oil…
..et voila! You have funnel cake. Dry on paper towels and sprinkle on powdered sugar. Enjoy while hot!
2/3 cup milk
2 Tablespoons sugar
1 1/4 cup flour
1/4 teaspoon salt
1 teaspoon baking powder
In a small deep pot, heat about two cups of oil over medium-high heat until hot.
While that is heating, beat egg and milk. Mix all the dry ingredients in a separate bowl and slowly add to the wet ingredients, whisk until smooth.
Using a funnel, a squeeze bottle, or a ziplock bag with the corner snipped, drop into hot oil working from center outwards in an overlapping pattern. Flip until evenly browned on both sides. Set on a plate with paper towels to catch excess oil. Serve with powdered sugar