2 c. flour
1 t. baking powder
1/2 t. salt
2 eggs
2 c. milk (may need to add a tablespoon or two more based on the consistency of the batter)
1 c. canola or sunflower oil (for frying)
Mix first five ingredients together thoroughly. Heat oil in a large frying pan on medium high heat for 5 minutes. Put batter into a funnel, holding your thumb over the hole until ready to pour. Pour batter into oil in a criss-cross motion, covering the bottom of the pan. If the batter is too thick to go through the funnel hole, add a tablespoon or two more milk. Cook to a light brown on both sides. Then remove from oil and drain on a paper towel. Sprinkle with powdered sugar and cinnamon. I like these shakers. Serve while hot.
About Holly
Hey, Holly! This is Granma Fergie…would please clarify…the oil in the recipe is to fry the funnel cakes in, right? I was confused because it says to combine all ingredients…
I’m going to see the grandkiddos this summer and I think they would have a blast making these with me…so much easier than making doughnuts from scratch which is what we usually do!
Hope all is well with you. I really have been enjoying This whole blog, all the ladies are so articulate, insightful, and inspiring!
Hi Granma Fergie! You are correct! The oil is for frying. Thank you for pointing that out–as a chef yourself, you knowhow important a clear recipe is! Love you! Holly