Funnel cake

Funnel cake is something I got acquainted with while living in the US. The children remembered it from a road trip we took between Houston and San Fransisco a few years back. We had stopped for brunch at an IHOP in Arizona.

While eating this treat the first thing one of the children said “Do you remember how hot it was when we went to see London bridge at Lake Havasu in Arizona?”

“yeah I remember, wasn’t it like 116 degrees Farenheit”. “That is about 46 degrees Celsius isn’t it?”

Yes it was hot, and I was 5 months pregnant with Nälje at the time.

8 cups of vegetable oil for frying

1,5 cups of milk

2 eggs

2 cups all-purpose flour

1 tsp baking powder

1/2 tsp salt

3/4 cup confectioners’ sugar

In a deep-fryer, or heavy skillet, heat oil to 375 degrees F (190 degrees C).
In a large bowl, beat milk and eggs together. Combine flour, baking powder and salt. Stir into the egg mixture until smooth.
While covering the funnel hole with one hand, pour in 1 cup of batter. Start from the center in a swirling motion to make a 6 or 7 inch round.
Fry on both sides until golden brown. Remove and drain on paper towels. Sprinkle with confectioners’ sugar and serve warm with berries and fresh preserves.