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Funnel cake i
Artist: _
Categories: Bakery, Breads, Cakes, Desserts, Fun & Easy
Yield: 6
Rating: 0
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Ingredients:
1 1/3 cupFlour
1/4 tspSalt
1/2 tspSoda
2 tbspSugar
3/4 tspBaking powder
1 Egg, beaten
2/3 cupMilk, or more as needed
Oil for frying, and
Powdered sugar.
INSTRUCTIONS
Into a large bowl, sift
-together:
1 1/3 cupFlour
1/4 tspSalt
1/2 tspSoda
2 tbspSugar, and
3/4 tspBaking powder.
Next, in another bowl, blend
-together:
1 Egg, beaten, and
2/3 cupMilk, or more as needed.
Procedures:
1Keywords: jeanene demel
2it is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried.
3This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty.
4I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings.
5This is a pennsylvania-dutch recipe, and was printed in the food section of the september 25, 1986 austin american-statesman.
6This recipe was credited to laura worm, louise lightsey, and jeanene demel.
7ingredient list
8add the liquid ingredients to the dry ones.
9Beat until smooth.
10fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375°F.
11Now cover the small hole of a clean funnel with a finger.
12Then fill the funnel with the batter.
13Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet.
14Move the funnel to form patterns with the batter.
15Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas.
16Remove to paper toweling to drain.
17Place on a plate and sprinkle with powdered sugar.
18Serve hot.
19Repeat the process until all of the batter is used up.
 
 
 
 

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