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Funnel Cake

Funnel cake
T. Susan Chang for NPR /

You'll need a funnel with a 1/2-inch opening at the base. If you can't locate one with an opening that wide, you can cut the bottom off a regular plastic funnel (typically with a 1/4-inch opening).

Yield: about 6, 8-inch funnel cakes (plenty for 6 people)

2 cups all-purpose flour

2 tablespoons granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1 1/2 cups milk

2 eggs

Vegetable oil for frying

Confectioner's sugar

In a medium bowl, combine the flour, granulated sugar, baking powder and salt. Stir with a whisk until thoroughly combined.

Pour the milk into a measuring cup and add the 2 eggs. Whisk with a fork until combined. Pour the milk and egg mixture into the dry ingredients and whisk thoroughly until you have a smooth batter.

Add 1/2 inch of oil to a large, heavy skillet or deep pot and heat to 350 degrees (use a deep-fat thermometer or cubes of bread to test: if the bread turns golden-brown in 30 seconds, the oil is the right temperature). Fill the funnel with batter, holding your thumb over the opening.

Drizzle the batter out in a spiral, starting from the center of the pan. Hold the funnel as close to the pan as you can to minimize splatters. Let the cake cook until golden brown (about 45 seconds to a minute), then flip to the other side with tongs and brown the other side. Drain on paper towels. Sift confectioners' sugar over the cake and serve hot — it's best to serve them one at a time as you make them.

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