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Funnel Cakes

Funnel Cakes recipe
photo by:kraft
The fair comes once a year, which leaves 11 months without a special treat of crispy batter topped with a dusting of powdered sugar. Until now. Make your own.
45 min
45 min
12 servings, 1 funnel cake each
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What You Need

cups  flour
cup  granulated sugar
tsp.  CALUMET Baking Powder
tsp.  baking soda
cup  milk
tsp.  vanilla
 Oil, for frying
cup  powdered sugar

Make It

SIFT flour, granulated sugar, baking powder and baking soda into large mixing bowl; set aside. Beat eggs, milk and vanilla in bowl with whisk until blended. Add to flour mixture; mix well.

HEAT about 3 inches oil to 375°F in large saucepan or deep fryer. Slowly pour about 3 Tbsp. batter into hot oil in a free-form lattice pattern. Cook 30 sec. on each side or until golden brown on both sides. Drain funnel cake on paper towels. Repeat with remaining batter, allowing oil to return to 375°F between batches.

SPRINKLE with powdered sugar.

Kraft Kitchens Tips

Make it Easy
Use a plastic squeeze bottle to pour the batter into the hot oil. Cut the tip wide enough to form a steady stream of batter for shaping the funnel cakes.
Cooking Know-How
Be sure to use a thermometer to check the temperature of the oil. Frying at too low a temperature will cause the funnel cakes to absorb too much oil, while too high a temperature will cause burning.
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