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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Funnel Cakes Recipe

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This recipe for Funnel Cakes is from Cooking With Paula Jean, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
1 beaten egg
2/3 c. milk
1-1/4 c. flour
2 tbsp. sugar
1 tsp. baking powder
1/4 tsp. salt
1/4 tsp. vanilla

Directions:
Directions:
Preheat 2" fat in deep skillet to 375º. (I use canola oil in a Fry Daddy.) Mix thoroughly together. Use a funnel with approximately 3/8" opening or a measuring cup with a spout. Pour approximately 1/2 c. batter into funnel holding finger over the opening. Hold over skillet or Fry Daddy. Drizzle batter into hot fat/oil. Let brown, turn once. Remove from pan. Drain on paper towels. Service with powdered sugar or syrup.


TIP: If necessary add a small amount of milk to the batter to make it the right consistency to drizzle.

Number Of Servings:
Number Of Servings:
4 Fry Daddy size cakes

 

 

 

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