Food & Wine


You love those freakish fried foods available only at festivals and fairs. So why wait? You can make them at home. (Though we're not 100 percent sure you should.) This week, we'll share a few fun recipes. Fire up the deep fat fryer! This recipe comes from the magazine "Everyday with Rachael Ray."


3 cups vegetable oil

4 cups flour

1/3 cup granulated sugar

2 teaspoons baking powder

1/2 teaspoon salt

2 1/2 cups milk

3 large eggs

Powdered sugar, for dusting


In a deep medium skillet, heat the oil over medium-high heat until it registers 350 degrees to 375 degrees on a deep-fat thermometer.

Meanwhile, in a large bowl, whisk together the flour, granulated sugar, baking powder and salt. Make a well in the center and add the milk and eggs; whisk until smooth.

Transfer the batter to a gallon-size resealable plastic bag, remove the excess air and seal the top. With scissors, snip off a corner to make a 1/4-inch-wide hole. Carefully squeeze about 1 cup batter (one-eighth of the mixture) back and forth into the oil, making a free-form lacy web. Cook until golden on the bottom, about 2 minutes. Using tongs, turn the cake over and cook until golden on the other side, about 1 minute more. Transfer the funnel cake to paper towels to drain briefly. Repeat with the remaining batter.

Dust the funnel cakes with powdered sugar and serve hot. Smart move: To avoid messy spills between frying each batch, set the bag of batter, slit side up, in a bowl next to the stovetop.