Funnel cakes always remind me of Knott's Berry Farm, the first place I ever had when I was little. Funnel cakes, long staples at carnivals, fairs and baseball fields, get their name from how they were made. A liquid batter is poured in a circular pattern through a funnel into hot oil and then cooked on both sides until it is crispy and golden brown. Traditional funnel cakes are either coated with icing sugar or cinnamon sugar to make a sweet treat, or are topped with jam.
Here I have a recipe for making your own funnel cake to enjoy at home:
- 2 eggs
- 1 1/2 cups of milk
- 2 cups made to measure flour
- 1 teaspoon. baking powder
- 1 teaspoon. salt
- 2 cups vegetable oil
- cinnamon sugar
Sieve the flour, baking powder and salt together. Stir the eggs and milk together in a large mixing bowl. Add flour mixture to the egg mixture. Beat with a mixer to a smooth mass; the consistency must be thin enough to pass through a small kitchen funnel. Test it and if it is too thick in a little more milk; if it is too thin, beat some more flour.
Heat the vegetable oil in an 8 "frying pan until it is about 360 degrees C. Close the bottom opening of the funnel by placing your finger over it and fill the funnel with a generous 1/2 cup batter. and let the batter in the oil while making a circular motion.Bake until golden brown, use tongs and broad spatula to carefully turn the cake with icing sugar or cinnamon sugar, or add your favorite fruit topping  These funnel pies are very easy make, cheap and are great for breakfast or just for snacking.