Paula Deen publishes a recipe for funnel cake on FoodNetwork.com. The recipe is easy to make and requires 20 minutes to prepare, including 10 minutes prep time and 10 minutes cooking time. It serves six to eight people, and requires a funnel or squeeze bottle to transfer the dough into hot oil.
To make the batter for funnel cake, begin by combining 2 cups of milk, 1 beaten egg and 1 teaspoon vanilla extract in a large bowl. In another bowl, combine 2 cups all-purpose flour and 1 teaspoon each salt, baking soda and sugar. Combine the ingredients, and gradually add the dry ingredients to the wet ingredients in the other bowl. Fold in 1/2 stick melted butter.
Heat a sufficient amount of hot oil in a skillet. Pour the batter into a squeeze bottle, or pour it into a funnel while keeping your index finger over the funnel’s opening to control the flow of batter. Hold the funnel or bottle over the skillet, and release streams of batter into the oil, moving in a circular motion and creating spiral shapes. Fry the cakes for two to three minutes until they are puffy and golden brown.
Transfer the cakes to a plate or platter, and sprinkle them with powdered sugar.