Although the classic way to serve a funnel cake is warm, doused in icing sugar, they’re great with jam and make a tasty sundae base. If you don’t have a funnel, pour the batter into a squeeze bottle and squeeze it directly into the hot oil.
- Julie Van Rosendaal
In a medium bowl (if you have one, use a large measuring cup or bowl with a spout), whisk together the flour, sugar, baking powder and salt. Add the milk and egg and whisk until perfectly smooth. It should have the consistency of crêpe batter or heavy cream—if it's too thick to run through a funnel, thin it with a little milk or water.
Heat about an inch of oil in a deep, heavy skillet or shallow pot until it's hot but not smoking. (A scrap of bread should sizzle if you dip it in.) Get a funnel and put your finger over the end. Pour in some batter-not quite 1/4 cup-and take your finger off over the hot oil, letting the batter pour out as you move the funnel in a squiggly motion over the oil. Let the batter cook for a minute, or until it's golden, and flip with tongs to cook on the other side. Remove to a paper towel-lined plate to drain the excess oil.
Sprinkle with icing sugar and serve warm. Makes about a dozen, depending on their size.