High tech funnel cake maker

 After extensive research, which consisted mostly of walking around the kitchen in circles, I hit upon a solution. There, caught in a beam of sunlight that just happened to be striking the trash I had been meaning to take out, was a clear plastic spring water bottle. The cap was threaded and in the center had a plunger-like device that you pull up to be able to drink and push back down to reseal.

 Now-a-days, I make my funnel cake batter long before dinner, put it in the bottle, and then into the fridge until TV time when I perform the miracle of coming up with funnel cakes in no more time than it takes to heat the oil. All I have to do once the oil is heated is to pull up the little plunger on the bottle, and invert it over the hot oil while squeezing out the batter. I make it flow in a circular pattern and it forms a funnel cake as pretty as any you've ever bought at the fairgrounds.

 When I finish I just push the little plunger back down to reseal, and put it back into the fridge for tomorrow nite. Best of all, I already did the major part of the cleanup earlier when I made the batter.

 

 

 1 1/2 cups sifted flour

 1/4 teaspoon salt

 2 teaspoons baking powder

 1 egg

 2/3 cup of milk

 

 I mix it all together and put it into the bottle.

 In a six inch frying pan goes 1/4 to 1/2 inch of oil.

 

 Get the oil hot, but not smoking. open the plunger, position the bottle over the oil. squeeze while making circular motions with some slight overlap to hold it all together.

 As it cooks it will rise to the surface. when golden brown turn it over to cook the other side.

 When it's done and you take it out of the pan it will be about 3/16 inch thick and have a bit of a lacy effect where the flow of batter did not overlap.

 When the funnel cake has cooled just a bit dust it with powdered sugar and serve it on a paper towel as a finger food.

 

 Funnel cake gets it's name because the way it used to be done was to use a finger to close the small end of a funnel full of batter until it was positioned over the hot oil. In modern times we see great cauldrons of oil and a funnel that holds gallons of batter and has a triggerlike device to control flow, suitable for large events but a bit to large for the home kitchen .