exclusively Skirt in the Kitchen
Funnel cake has always been a childhood favorite at carnivals, state fairs, and anywhere there is a ferris wheel and a merry-go-round. Ask any adult. I think there is a kid in each of us–still.
Whisk 3 large eggs. Stir 3 tablespoons white vinegar in 2 cups whole milk. Allow to set for 15 minutes. This won’t be as thick as buttermilk. It’s the chosen consistency so the batter will be just right for funneling.
Marry the two liquids.
Sift all-purpose flour for 3 cups. Add to measured flour–1/2 cup sugar, 2 teaspoons baking powder, and 1/2 teaspoon salt.
Whisk flour mixture into liquid and work out the lumps to form a good batter. Add an additional 3/4 cup whole milk plus 2 teaspoons vanilla extract. Make a smooth consistency, then funnel in a into hot oil of 470 degrees in an electric skillet. Swirl and twist the batter every crazy way when deep-frying.
Dust front and back with sifted powdered sugar. Eat warm with wonderful coffee, milk, chocolate milk or hot chocolate.
dippin’ into sugar
Leave a Reply