Pennsylvania Dutch Funnel Cakes

Yield: 2 dozen cakes

2/3 cup milk
1 egg, beaten
1 1/4 cups all-purpose flour
2 Tablespoons sugar
1 teaspoon baking powder
1/4 teaspoon salt
Fat for frying

Beat Milk with egg. Blend dry ingredients and gradually add the milk mixture,
beating constantly until batter is smooth. Holding finger over the bottom of a
3/8- or 1/2-inch funnel, fill with batter. Holding funnel as near surface of fat
as possible, remove finger and drop batter into deep fat heated to 375 degrees
using a circular movement from center outward to form a spiral cake about 3
inches in diameter. Immediately replace finger on bottom of funnel and form other
cakes . Fry cakes until they are puffy and golden brown, turning them once.
Remove from fat with a slotted spoon to absorbent paper to drain. Sift powdered
sugar lightly over cakes or drizzle with molasses and serve at once.

Source: "Philadelphia Homestlye Cookbook"
Source: "Best of the Best from Pennsylvania Cookbook"

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