Nutty Funnel Cakes

A summertime fairground favorite, funnel cakes can be topped with
cinnamon-sugar, as this recipe specifies, or powdered sugar, fruit,
and just about anything else you feel like putting on top. They're
even delicious served plain.

3/4 cup powdered sugar, sifted
1 3/4 cup milk
1 teaspoon cinnamon
2 eggs
2/3 cup pecans
1/2 teaspoon vanilla
2 1/2 cups self-raising flour
vegetable oil for frying
1/4 cup sugar

Preparation time: 10 minutes
Cooking time: 2 minutes per cake
Yield 8-10 Cakes

Combine the powdered sugar and cinnamon in a small bowl and set
aside. With the knife blade in a food processor bowl, add pecans, and
chop until fine. Add the flour, sugar, milk, eggs, and vanilla.
Process for 30 seconds or until smooth.
In a cast-iron deep skillet or Dutch oven, heat the vegetable oil to
375. Using a measuring cup or a funnel to make a thin stream of batter,
pour 1/4 cup batter in a circle to form spiral in oil. Fry 1 minute
until edges are golden brown. Turn and fry until golden, about 1
minute. Drain on paper towels. Sprinkle with sugar-cinnamon mixture.
Serve immediately.
Continue making funnel cakes in batches. If the remaining batter gets
thick while standing, stir in 1 to 2 tablespoons of additional milk
about halfway through the process.

Per Serving:
Calories 401 (From fat 22); Fat 22 g (Saturated 3 g); Cholesterol 48
mg; Sodium 430 mg; Carbohydrate 41 g; Dietary Fiber 2g; Protein 6 g.




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