The Picture may be a little fuzzy, but the funny cake was delicious!
This is my second attempt at making homemade funnelcake, and it worked out better the second time. This was done the day after thanksgiving, and I had a lot of leftover peanut oil (already passed down from my friend, Ed Lee, who also fried his turkeys for turkeyday). Suffice it to say, there was a hint of Turkey flavor, but alas it was yum.
Recipe was obtained from Allrecipes.com
8 cups vegetable oil for frying
1 1/2 cups milk
2 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3/4 cup confectioners’ sugar
|1.||In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).|
|2.||In a large bowl, beat milk and eggs together. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.|
|3.||While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm.|