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Traditional Funnel Cakes

When I was in high school, I made these funnel cakes every Sunday after church for my family. They are crisp and tender, just like the kind we always ate at the state fair. —Susan Tingley, Portland, Oregon
  • Total Time
    Prep: 15 min. Cook: 5 min./batch
  • Makes
    8 servings

Ingredients

  • 2 cups 2% milk
  • 3 large eggs
  • 1/4 cup sugar
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • Oil for deep-fat frying
  • Confectioners' sugar
  • Lingonberry jam or red currant jelly

Directions

  • In a large bowl, combine the milk, eggs and sugar. Combine flour and baking powder; beat into egg mixture until smooth.
  • In a cast-iron or electric skillet, heat 2 inches oil to 375°. Cover the bottom of a funnel spout with your finger; ladle 1/2 cup batter into funnel. Holding the funnel several inches above the skillet, release your finger and move the funnel in a spiral motion until all the batter is released. Scrape funnel with a rubber spatula if needed.
  • Fry until golden brown, 1 minute on each side. Drain on paper towels. Repeat with remaining batter. Dust with confectioners' sugar. Serve warm with jam.

Test Kitchen tip
  • To pour batter easily into hot oil, simply use a liquid measuring cup or a turkey baster.
  • Nutrition Facts
    1 funnel cake: 300 calories, 15g fat (2g saturated fat), 84mg cholesterol, 157mg sodium, 33g carbohydrate (10g sugars, 1g fiber), 8g protein.

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