To me Funnel Cake is one of those standard summer foods. They can be found at the all the amusement and water parks. And don’t forget the state fair!! The smell of funnel cakes brings back so many fun memories from my childhood.

I had never before considered cooking up my own funnel cake. Until one day when my daughter got a chapstick that was scented like funnel cakes. It sparked something inside me!! She didn’t know what a funnel cake. I seriously had to correct that oversight in my parenting. As the first cake went into the hot oil, both she and I fell in love with the wonderful smell of funnel cake. These cakes taste {and smell} like the real deal!!

Go ahead and give them a try.

Funnel Cake

Ingredients:

2 cups milk
3 eggs
3 cups all-purpose flour
1/4 cup sugar
2 teaspoons baking powder
1/2 tsp. salt
Vegetable Oil for frying
Confectioners’ sugar for dusting

Directions:

In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it’s ready to go!

Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center.  Beat together the milk and eggs and pour into the well of the dry ingredients.

Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1/2 cup batter back and forth into the oil, making a web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.

Dust the funnel cakes with confectioners’ sugar and serve hot.