Difference between revisions of "Funnel Cakes"
RealRecipes (talk | contribs) m (1 revision) |
RealRecipes (talk | contribs) m (Text replace - "Category:World Recipes" to "Category:North American cuisine") |
||
| Line 24: | Line 24: | ||
# Sprinkle with [[powdered sugar]]; serve warm. | # Sprinkle with [[powdered sugar]]; serve warm. | ||
| − | [[Category: | + | [[Category:North American cuisine]] |
[[Category:Cake Recipes]] | [[Category:Cake Recipes]] | ||
[[Category:Milk and cream Recipes]] | [[Category:Milk and cream Recipes]] | ||
[[Category:Egg Recipes]] | [[Category:Egg Recipes]] | ||
Revision as of 15:24, 31 March 2012
Description
Contributed by World Recipes Y-Group
- Makes about a dozen 5 inch cakes. Serves 12.
Ingredients
- 2½ cups self-rising flour
- ¼ cup sugar
- 1⅓ cups milk
- 2 eggs, slightly beaten
- vegetable oil
- sifted powdered sugar
Directions
- Combine flour, sugar, milk and eggs in a bowl, beating until smooth.
- Heat ¼ inch oil to 375°F.
- In a skillet.
- Cover bottom opening of a funnel with finger (funnel with a ¾ inch opening works best)
- Pour ¼ cup batter into funnel.
- Hold funnel over skillet.
- Remove finger from funnel end to release batter into hot oil; move funnel in a slow, circular motion to form a spiral.
- Fry each funnel cake 1 minute or until edges are golden brown; turn and fry until golden.
- Drain on paper towels.
- Repeat with remaining batter.
- Sprinkle with powdered sugar; serve warm.
