Funnel Cake Recipe

To me funnel cake represents the perfect way to end a day in an amusement park. After a day filled with foot long hot dogs and blue Icees, the best way to end the day is with a funnel cake. But no ordinary funnel cake; one covered in powdered sugar, strawberries and ice cream.

I do make them at home, but for some reason it just seems to taste better after a day of screaming your lungs out on Vortex.

So here is my recipe (actually it is Rachael Ray's recipe) for funnel cake but it is one I use and I haven't had any complaints yet.

Funnel Cake

Ingredients
3 cups of vegetable oil
4 cups of flour
1/3 cup of granulated sugar
2 teaspoons of baking powder
½ teaspoon of salt
2 ½ cups of milk
3 large eggs
Icing sugar for dusting / toppings

Directions

1. In a deep medium skillet, heat the oil over medium-high heat until it registers 350º to 375º on a deep-fat thermometer.

2. Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth.

3. 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 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy 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.

4. Dust the funnel cakes with powdered sugar/toppings and serve hot.