County Fair Funnel Cake Recipe

Here in sunny Jamaica it is just as warm and {sunny} as..... 4th of July in my beloved Missouri.

I grew up in a small town where the fair was a big deal.  The food was my favorite part.  Anytime our little town would have any kind of get-to-gether there would be funnel cakes and my sisters and I would be in line waiting for them.  Good times and sweet memories.

A few weeks ago, my husband was thinking about funnel cakes and he played with a couple recipes until he perfected this one.

I'll admit we eat them as a meal.
I'll admit we barely let them cool off.
I'll admit we get powdered sugar e-ver-y-where.

He honestly tried to use a funnel from his tool box that he works on the engine with.....but we settled on a ziploc bag with the end snipped off.  Much better and cleaner.

This was so much fun for my kids and the whole family loved eating them.  I was surprised at how fast and easy it was to make them.  I LOVE recipes that have normal ingredients in them.

County Fair Funnel Cake Recipe
3 eggs
1/4 cup sugar
2 cups milk
3 2/3 cups flour
1/2 teaspoon salt
2 teaspoons baking powder
vegetable oil, for frying

1. Take your 3 eggs (ours our fresh out of our chicken coop), sugar, and milk and beat them all together like you're mad at them.
2. Add in the dry ingredients and continue beating it until it is smooth and creamy.
3. Fill your skillet with the oil and turn on medium heat.  It needs to be deep.  If you need to conserve oil use a smaller skillet.  Note:  I use my cast iron skillet.
4. If you have a funnel, pat yourself on the back because you're special.  (If you don't skip to #5)  Put your finger over the end of funnel and fill it up.  Hold over hot grease and careful start swirling it into the cooking oil.
5.  If you don't have a funnel you can use a zip lock bag and just snip off one edge.  Works just dandy.
6.  Brown both sides and remove immediately to a plate with a paper towel on it.
7.  We sprinkle powdered sugar...lots of powdered sugar.  You can also top it with brown sugar, honey, cinnamon sugar or hershey's syrup.

Try not to burn your tongue! 

Note: I strain and reserve my oil to conserve and reuse it,  especially since the cake leaves no funny taste behind.

Have a lovely day, Maria