Funnel Cakes Recipe

A thermometer is CRUCIAL for this direction. If the temperature is simply too low they're going to be pale and oily, too high and they're going to burn! Keeping the oil temperature steady at 375° is vital if you wish your funnel cakes golden and fresh. Ingredients
2 c. general flour
2 tsp. leavening
Pinch kosher salt

1 1/2 c. whole milk
1/4 c. packed brown sugar
2 giant eggs
1/2 tsp. pure flavoring
Vegetable oil, for frying
Powdered sugar, for garnish
Directions
In a medium bowl, whisk along flour, leavening, and salt. in a very giant bowl, whisk along milk, sugar, eggs, and vanilla. Slowly whisk dry ingredients into wet ingredients tillno flour is visible. Let batter sit ten minutes before transferring it into a piping bag or ziplock bag.
Pour 1" oil into an oversized forged iron pan. flip heat to medium and warmth till a thermometer set in oil reads 375°. Cut a 1/2" hole in your piping bag or ziplock bag and squeeze roughly 1/4 cup batter into oil in a very circular pattern. Fry till golden on either side, flipping halfway, three to four minutes in total. Place on a towel lined plate to empty.