Funnel Cakes

By Mary Faith Yoder, Taste of Home

This funnel cake recipe is simpler to make than doughnuts, and it's just as good. They have been a favorite of ours since we came across them living in the Ozarks.

Total Time

Prep: 15 min. Cook: 5 min./batch

Makes

8 cakes

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Ingredients

• 2 eggs
• 1 cup 2% milk
• 1 cup water
• 1/2 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1/4 cup sugar
• 3 teaspoons baking powder
• 1/4 teaspoon salt
• Oil for deep-fat frying
• Confectioners' sugar

Directions

• In a large bowl, beat eggs. Add milk, water and vanilla until well blended. In another bowl, whisk flour, sugar, baking powder and salt; beat into egg mixture until smooth. In an electric skillet or deep-fat fryer, heat oil to 375°.
• Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion until all the batter is released, scraping with a rubber spatula if needed.
• Fry 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar; serve warm.

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Editor's Note: The batter can be poured from a liquid measuring cup instead of a funnel.

Nutrition Facts 

1 funnel cake: 316 calories, 12g fat (2g saturated fat), 50mg cholesterol, 256mg sodium, 44g carbohydrate (8g sugars, 1g fiber), 7g protein.

See more at: Taste of Home