Kim's Kitchen

Funnel Cakes

• 2 C. Milk
• 2 Eggs
• 2 tsp. Vanilla
• Pinch of Salt
• 1/2 tsp. Cinnamon
• 1/4 C. Sugar
• 1 1/2 T. Baking Powder
• 2 C. Flour
• Oil for Frying
• Powdered Sugar, Cinnamon Sugar, Additional Toppings

In a bowl mix Milk, Egg & Vanilla together. Add Salt, Cinnamon, Sugar & Baking Powder. Stir well. Fold in flour and stir until batter is smooth.

Heat Oil (about 1/2" deep) in frying pan over medium high heat. Oil is hot enough when you drop a small drop of batter into it and it starts to turn brown, puff up and bubble. Do not use if oil isn't hot enough.

While oil is heating, put your batter in either a funnel with a stopper, small spouted cup for pouring, a pastry bag or in a plastic bag that you've snipped the corner off of.

Slowly drizzle batter into hot oil starting with a larger circle and spiraling inward toward center of pan. You can also get creative and make your funnel cakes in shapes. Cook until puffs up and edges are golden to medium brown. Gently turn over with a slotted metal spatula or tongs. Cook until other side turns brown.

Remove to drain on paper towels and sprinkle with powdered sugar and/or cinnamon sugar. These are also really good with jam or fresh fruit and whipped cream or as a base for an ice cream sundae. Enjoy!

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