Simple Funnel Cake Recipe

I have an incredible sweet tooth, as some of you may know. I also think that we need to bring afternoon tea to America {but that’s another story}. I was craving a yummy dessert the other day and thought to make one of my favorite carnival foods: funnel cake. I know a basic batter repipe and decided to turn it into an afternoon treat to accompany my tea. 

Funnel Cake:

         2 eggs

         1 ½ cups milk

         2 cups all-purpose flour

         2 tablespoons sugar

         1 teaspoon salt

         1 teaspoon baking powder

         2 cups vegetable oil

         powdered sugar for dusting

         fruit preserves or jam for topping

Preheat oil to 375 degrees F in a deep skillet {use a candy thermometer if you have one}. Sift together flour, sugar, salt, and baking powder. In a large mixing bowl, stir together milk and eggs. Add flour mixture to egg mixture and blend until smooth. Batter should be thin enough to be poured through a funnel or ziplock bag with the corner cut off. Add about ½ cup of the batter to the oil, swirling out from the center. Fry until golden brown and flip with tongs. Fry second side about 1 minute. Drain on a paper towel, dust with powdered sugar, then serve with warm fruit preserves or jam.

This is perfect for an afternoon snack, dessert, or breakfast. Yum!