The more oil the better when frying up these light and fluffy funnel cakes that will have you reminiscing about the summer nights spent at your local fair or carnival. Sprinkle generously with powdered sugar or top with strawberries in a honey and basil sauce with a scoop of ice cream and a swirl of whipped cream.
Prep Time: 10 minutes
Cook Time: 10 minutes
2 cups milk
1 egg, beaten
1 tablespoon vanilla
2 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking soda
1 tablespoon sugar
1/4 cup butter, melted
1 cup powdered sugar, for topping
In a small bowl combine milk, egg, and vanilla.
In a large bowl combine flour, salt, baking soda, and sugar.
Gradually add the wet ingredients to the dry ingredients.
Mix until the batter becomes smooth and fold in the melted butter.
Pour batter into a funnel or squeeze bottle and make spiral-like movements for the classic funnel cake shape.
Fry in oil over medium-high heat for 5 to 10 minutes or until the funnel cake is golden brown and puffed.
Sprinkle with the powdered sugar and enjoy!