Funnel Cakes

2 cups of the flour, baking powder together. Add to milk and egg mixture; batter (with beater, blender or food processor) until smooth, adding of the other 1 to 2 cups flour as needed.

Batter should be thin enough to go through a funnel, but not too runny.

Heat oil to 375° in an 8 or 9-inch skillet about

3/4 inch deep.

It is important to have and keep the oil hot.

Pour about 1/4 cup batter into funnel.

Swirl and crisscross batter in oil in lace like pattern, keeping finger over bottom funnel until ready to drizzle batter into hot oil.

Brown on one side, turn and brown on the other side; it takes 1 minute or less to bake.

Lift from oil, place on plate and sprinkle with 10x sugar (or syrup, molasses, jelly or jam).

6 to 8 funnel cakes. The frying can become an art, since all sorts shapes can be made with twists and turns of the funnel.