Ingredients:
- Canola or vegetable oil 2½ cups all-purpose flour
- ½ cup sugar
- 2 tablespoons baking powder
- 1 teaspoon salt
- 1 cup milk or soy milk
- 1 cup water, plus more as needed
- 1 teaspoon pure vanilla extract
- 1 large egg
- confectioners sugar, for dusting
Preparation
In a I 0-inch skillet, heat ¾-inch of oil over medium heat, to 375’F.
Meanwhile, in a medium bowl, combine the flour, sugar, baking powder. Set aside.
In the bowl of a mixer, beat the milk, I cup water, vanilla, and egg on medium-h19I1 speed. Add the dry ingredients and beat until smooth.
Hold a thumb over the bottom opening of a funnel. Using a ladle or measurinq cup, pour batter into the funnel. Release your thumb and drop the batter inLo lilt’ oil in a circular and zigzag motion. Do not fill entire skillet since the batter expancl, and puffs as it cooks. If the batter is too thick to run through the funnel, add 1 tablespoon at a time, up to maximum of 7 or 8 tablespoons, to thin it.
Fry for 30 seconds or until the edges are golden-brown. Using tongs, turn the funnel cake over and fry 20 seconds longer. Remove the funnel cake to paper. Dust with confectioners sugar. Repeat with remaining batter.
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Recipe by Susie Fishbein