Serves: 5
In a large bowl, combine the eggs and milk. Add the jar ingredients, stir until smooth, and set aside. Heat 1 1/2 inches of oil in a large skillet set over medium-high heat. Pour 1/4 cup of batter into a funnel while holding your finger over the tip. Position funnel over the skillet, remove finger from tip, and let the batter flow into the hot oil in a spiral-shaped design. Repeat with remaining batter. Fry 1 to 2 minutes, or until the bottoms are golden brown. Turn cakes over, and cook another minute. Drain on paper towels. Serve plain, or topped with powdered sugar, cinnamon sugar, or fruit pie filling.
This _Funnel Cakes recipe is from the The Mason Jar Soup to Nuts Cookbook Cookbook. Download this Cookbook today.
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