Philly Dutch-style Funnel Cakes

Name: Philly Dutch-style Funnel Cakes
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H12M0.000S
Total time: P0Y0M0DT0H22M0.000S
Yield: about 6 servings
Cuisine: european
Ingredients: 2 cups all-purpose flour; 1 teaspoon baking powder; 1/2 teaspoon fine salt; 2 cups milk; 1 egg, room temperature; 1 teaspoon vanilla extract; 1/4 cup sugar; 1/2 stick butter, melted; 4 cups vegetable oil; Powdered sugar, for dusting

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Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: about 6 servings

Level: Easy
Total: 22 min

Prep: 10 min
Cook: 12 min

Yield: about 6 servings

Ingredients

2 cups all-purpose flour

1 teaspoon baking powder

1/2 teaspoon fine salt

2 cups milk

1 egg, room temperature

1 teaspoon vanilla extract

1/4 cup sugar

1/2 stick butter, melted

4 cups vegetable oil

Powdered sugar, for dusting

Directions

Combine flour, baking powder, and salt in a large mixing bowl and whisk together. Gradually whisk in the milk, then the egg and vanilla, and finally the sugar and melted butter.
Heat the oil in a large, heavy pot over high heat to 350 degrees F. Pour as much batter as fits into a funnel, holding your finger at the base of the funnel to dam it. Bring the funnel over the top of the hot oil, release your finger to begin the stream of batter, and move the funnel in a circular motion to create a spiral shape. Use about 1/2 cup batter per funnel cake, or more or less to your liking. Fry 2 to 3 minutes until golden brown and slightly puffed, turning over when 1 side is golden.
Remove from oil and place on a plate lined with 2 layers of paper towels. Immediately top with a good scattering of powdered sugar. Repeat until no batter remains.