This right here makes me feel like a kid again. The fact that I can share it with my kids is even better. I have the fondest memories as a child of going to the county fair every year with my family. We looked forward to it ever summer. Besides all the entertainment (pig races were my favorite back then), rides (definitely the scrambler), and other great fair food I could not wait to get one or even two of these. Light, fluffy and just a little bit crunchy this gets dusted with powdered sugar and served hot for a fun and tasty treat. The toppings are endless. Ice cream, hot fudge, or even fresh jam. For this version I opted for the traditional powdered sugar and added some fresh summer strawberries and whipped cream. My kids were in heaven. Funnel cake doesn't have to be a once a year treat...make it a County Fair night by serving all the fair favorites for dinner. You never to old for fair food!
1 cup milk
1 cup water
1/2 teaspoon vanilla extract
3 cups all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1/4 teaspoon salt
2 cups oil for frying
In a deep skillet, (such as cast iron) heat about two cups of oil over medium-high heat until hot. You want it to be 375 degrees F.
In a large bowl, beat eggs. Add milk, water and vanilla until well blended. Combine flour, sugar, baking powder and salt; beat into egg mixture until smooth.
Cover the bottom of a funnel spout with your finger; ladle 1/2 cup of batter into the funnel. Holding the funnel several inches above the oil, release your finger and move the funnel in a spiral motion or web pattern until all the batter is released. (You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil.)
Fry for 2 minutes on each side or until golden brown. Drain on paper towels. Dust with confectioners' sugar and serve warm.
Dust with powdered sugar and serve with your favorite toppings.
Makes 8 cakes