1 egg
1 1/4 cup milk
2 tbsp. sugar
1 1/4 cup flour
1/4 tsp. salt
1 tsp. baking powder
1. In a deep skillet, heat about two cups of oil over medium-high heat until hot. Test the temperature by dropping a pinch of flour into the hot oil. If it sizzles right away without smoking, it's perfect.
2. Beat egg and milk. Mix all other ingredients in a separate bowl and slowly add to the egg mixture, beating until smooth.
3. Put batter into funnel with one finger over the small hole so batter doesn't come out. Over the middle of the pan release the hole. Allow to flow into hot oil working from center outwards in a web pattern. You can use a gallon sized freezer bag instead of a funnel by pouring the batter into the bag, snipping off a small corner of it, and squeezing the batter into the oil. Between uses; put upside down in a bowl. Better yet; use a squeeze bottle.
4. Cook for about 2-3 minutes, remove from the oil when golden brown and crispy. Transfer fried funnel cakes to paper towels to drain.
5. Sprinkle with powdered sugar and serve.
Hint: To control the size of the funnel cake without seeing it, use a small fry pan and that's a nice size. To know how much batter to use without seeing it; experiment. After the first one, pay attention to how much batter you used and go from there. You don't want to fill the whole pan with batter, but keep your funnel or squeeze bottle moving in a pattern back and forth and circular so as to make a filigree design. They can come out different each time, or you will learn what technique you like best.
Enjoy your carnival Amish funnel cakes!
Recipe makes 7 to 10 funnel cakes depending on the size.