Growing up my grandparents and I would go to the flea market every Sunday. As soon as we would get there we would go straight to concession stand and get a fresh funnel cake and a cup of homemade lemonade. The same goes for every year when our local strawberry festival would come to town. Funnel cakes have always been a southern favorite that’s for sure. The warm weather always reminds me of those special days and I thought ‘hey I can make these at home’. So that is exactly what I did and how amazingly simple these little sweet treats are to make and well worth it.
1 cup sunflower oil for frying
1/4 cup and 2 tablespoons milk
1/2 cup all-purpose flour
1/4 teaspoon baking powder
1/8 teaspoon ground cinnamon plus more for topping
1/8 teaspoon salt
powdered sugar for topping
1. In a 9-inch non-stick skillet, heat oil until hot.
2. In a large mixing bowl, add milk and egg, mix well. Combine flour, baking powder, cinnamon and salt. Stir into the egg mixture until smooth.
3. While covering the funnel hole with one hand, pour in 1/2 of batter. Start from the center in a swirling motion to make a 6 or 7 inch round. Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with powdered sugar and freshly ground cinnamon, serve warm.
Yields: 2 9-inch cakes