Serves: 5
Total Calories: 145
Yield: 2 dozen cakes
Beat milk with egg. Blend dry ingredients and gradually add the milk mixture, beating constantly until batter is smooth. Holding finger over the bottom of a 3?8- or 1?2-inch funnel, fill with batter. Holding funnel as near surface of fat as possible, remove finger and drop batter into deep fat heated to 375° using a circular movement from center outward to form a spiral cake about 3 inches in diameter. Immediately re place finger on bottom of funnel and form other cakes. Fry cakes until they are puffy and golden brown, turning them once. Remove from fat with a slotted spoon to absorbent paper to drain. Sift powdered sugar lightly over cakes or drizzle with molasses and serve at once.
This Pennsylvania Dutch Funnel Cakes recipe is from the Best of the Best from The Northeast Cookbook Cookbook. Download this Cookbook today.
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