Cookies, Candy & Desserts |
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Funnel Cakes - 1996
Recipe courtesy of Sherry Nohl's friend, Lisa Nohl Martin
INGREDIENTS
PREPARATION
Pour oil in deep pan to about 2 inches deep. Let it get hot, but not to the point where it smokes or burns.
Combine eggs, milk, flour, baking powder and salt. Pour batter through funnel into hot oil, moving in a circular motion until about the size of a large doughnut. The cakes cook quickly so watch carefully. When lightly browned, remove them and drain on paper towels. Dredge them while hot in the powdered sugar or sprinkle it over the top. EAT WHILE WARM!!
- 2 Egg
- 1 ½ Cups Milk
- 2 Cups Flour
- 1 Teaspoon Baking Powder
- ½ Teaspoon Salt
- powdered sugar
- Oil
PREPARATION
Pour oil in deep pan to about 2 inches deep. Let it get hot, but not to the point where it smokes or burns.
Combine eggs, milk, flour, baking powder and salt. Pour batter through funnel into hot oil, moving in a circular motion until about the size of a large doughnut. The cakes cook quickly so watch carefully. When lightly browned, remove them and drain on paper towels. Dredge them while hot in the powdered sugar or sprinkle it over the top. EAT WHILE WARM!!
