Philly Dutch-Style Funnel Cakes

Jan 20, 2010
2 cups flour
1 tsp. baking powder
1/2 tsp. fine salt
2 cups milk
1 egg, room temperature
1 tsp. vanilla extract
1/4 cup sugar
1/2 stick butter, melted
4 cups vegetable oil
Powdered sugar, for dusting

Combine flour, baking powder, and salt in a large mixing bowl and
whisk together. Gradually whisk in the milk, then the egg and
vanilla and finally the sugar and melted butter. Heat the oil in a
large, heavy pot over high heat to 350F. Pour as much batter as
fints into a funnel, holding your finger at the base of the funnel to
dam it. Bring the funnel over the top of the hot oil, release your
finger to being the stream of batter, and move the funnel in a
circular motion to create a spiral shape. Use about 1/2 cup batter
per funnel cake, or more or less to your liking. Fry 2-3 minutes
until golden brown and slightly puffed, turning over when 1 side is
golden. Remove from oil and place on a plate lined with 2 layers of
paper towels. Immediately top with a good scattering of powdered
sugar. Repeat until no batter remains.


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