Pennsylvania Dutch Funnel Cake

Funnel cake is so much fun to make and eat — a special treat for kids of all ages. A funnel cake pitcher or a regular funnel can be used to make these fried pastries. This is an easy version of a timeless treat.

INGREDIENTS

11/3 cups all-purpose flour 3 to 4 tablespoons sugar (or half cane and Demerara sugar) 1 teaspoon baking soda 1/8 teaspoon of salt 1 egg 1 cup whole milk (more if needed)

1/8 teaspoon pure vanilla extract, optional Vegetable oil for frying Confectioners’ sugar for dusting

INSTRUCTIONS

In a bowl, combine flour, sugar, baking soda and salt. In another bowl, beat egg with milk and add vanilla, if using. Combine wet and dry ingredients and stir until smooth. If batter is too thick, add a drop or two more of milk (it should have the consistency of pancake batter).

In a 10-inch skillet, heat oil, 1 inch deep, until hot but not smoking. Spoon about ½ cup of batter into a funnel (funnel opening should be no smaller than half an inch wide). Place a finger over funnel opening so batter won’t drop out. Hold funnel over hot oil, release your finger and let batter stream slowly out of funnel. Use a circular motion, starting in center and working outward to form a spiral. Cook until lightly golden on one side, then using two spatulas, carefully turn over and cook other side. Funnel cakes will be done in about a minute. With a slotted spatula, remove from oil, allowing excess to drip off and place on paper towels to drain. (Place in a warm oven until remaining funnel cakes are cooked). Repeat with remaining batter. Dust funnel cakes generously with confectioners’ sugar and serve immediately. Makes six funnel cakes. RECIPE COURTESY OF “THE READING TERMINAL MARKET COOKBOOK” SECOND EDITION