Funnel Cake

It is hard to know if this should be called a cake, but it has historically been called a cake even though it is fried. It is a classic, attractive in its own strange way, and very tasty.

This is an old Pennsylvania-Dutch recipe that was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel.

Ingredients

• 1 1/3 cup Flour
• 1/4 teaspoon Salt
• 1/2 teaspoon Soda
• 2 Tablespoons Sugar
• 3/4 teaspoon Baking powder
• 1 Egg, beaten
• 2/3 cup Milk, or more as needed
• Oil for frying
• Powdered sugar

Directions

Into a large bowl, sift together

• 1 1/3 cup Flour
• 1/4 teaspoon Salt
• 1/2 teaspoon Soda
• 2 Tablespoons Sugar
• 3/4 teaspoon Baking powder

Next, in another bowl, blend together

• 1 Egg, beaten
• 2/3 cup Milk, or more as needed

Add the liquid ingredients to the dry ones

Beat until smooth

Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375° F .

Now cover the small hole of a clean funnel with a finger.

Then fill the funnel with the batter

Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet

Move the funnel to form patterns with the batter

Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas

Remove to paper toweling to drain

Place on a plate and sprinkle with powdered sugar

Serve hot

Repeat the process until all of the batter is used

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