South Jersey Dining Guide

FUNNEL CAKES
Joan Everett - Gloucester City

3 large eggs
3 tbsp sugar
1 cup milk
1 3/4 cup unsifted flour
2 tsp baking powder
1/2 tsp salt
1/4 tsp vanilla
Cooking oil for frying
Powdered sugar 10x for dusting

In a large bowl, beat eggs until frothy. Blend in sugar, then milk. Add the flour, a little at a time, keeping mixture smooth. Blend in baking powder, then salt and vanilla. If using a blender, blend at medium speed for four or five minutes - if hand mixing, 200 strokes. Carefully pour batter into pitcher or funnel can. In large frying pan, pour enough cooking oil to cover the bottom, half-inch deep. Heat it, just short of smoking, 375 degrees. Pour batter into oil through the funnel. It should pour in a thin stream. Move the funnel around to form a circle, then go zigzag. Do not fill the entire bottom of the pan, the cake will swell slightly. Cook 30 seconds, then turn with tongs or cake turner. Cook 30 seconds longer. Remove. Sprinkle with powered sugar.

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