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Funnel Cakes Recipe

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This recipe for Funnel Cakes, by , is from Hanson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Louise Johnson, daughter of Dewey and Elizabeth Hanson
Added: Saturday, April 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
6 Cups Oil, for frying
3 cups unsifted flour
1/4 cup sugar
1 teaspoon baking powder
1/2 teaspoon salt
3 eggs
2 cups milk
1 teaspoon vanilla

Directions:
Directions:
In a deep medium skillet, heat the oil over medium-high heat until it registers 350 to 375 on a deep fat thermometer. Meanwhile, in a large bowl, whisk together the flour, sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth. 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 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. Dust the funnel cakes with powdered sugar and serve hot.

 

 

 

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