springer@ncar.UCAR.EDU (Jann Springer) (11/15/90)
These funnel cakes are a favorite near Lancaster, PA where I used to live. J. Springer Penna. Dutch Funnel Cakes Yield: about 12 large cakes Fat 3 eggs 1/4 C. granulated sugar 2 C. milk 3/4 C. flour 1/2 t. salt 2 t. baking powder Powdered sugar In a deep fat fryer or deep, heavy skillet, heat the fat to 375F (190C). In a large bowl, beat eggs, granulated sugar, and milk. Sift in flour, salt, and baking powder. Beat until smooth. Batter should be thin. Pour through a funnel and drizzle into hot fat, using your finger to stop batter as needed (you can also use a pastry bag). Swirl batter around as you drizzle it into the fat. Fry cakes 2 to 3 minutes or until golden, turning once. Using a slotted spoon, remove from fat and drain on a paper towel. Sift powdered sugar over top of cakes and serve immediately.